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Indian Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.3398
Energy (kCal)1122.5892
Carbohydrates (g)59.7695
Total fats (g)101.5897
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. | 2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. | 3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together. | 4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 8 skinless - - - -
    salt pepper - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 2 peeled quartered 128.0 29.888 3.52 0.32
    gingerroot 1 teaspoon chopped - - - -
    garlic 1 teaspoon crushed 4.172 0.9257 0.1781 0.013999999999999999
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    tomato sauce 1 can - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    clove 4 23.016 5.5045 0.5015 1.092
    cardamom pod 4 - - - -
    cinnamon 1 - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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