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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the thighs in half (if you are using breasts then slice into thirds. | 2. Season the chicken strips with salt and pepper. | 3. Heat oil in a large skillet over medium heat; add in the chicken strips and cook until browned; transfer the chicken to a plate. | 4. Add in onion and cook for about 6-8 minutes. | 5. Add in garlic, curry powder and cayenne; cook stirring for 1 minute. | 6. Add in coconut milk, stewed tomatoes with juice and currants; bring to a simmer over medium heat. | 7. Add in peas, chicken and any juices from the plate; simmer over medium-low heat for about 20 minutes or until the chicken is cooked through. | 8. Season with salt and pepper to taste. | 9. Sprinkle with chopped cashews. | 10. Serve with basmati or jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	lbs	boneless sliced sliced	3986.4	7.1574	86.7948	400.7238
salt black pepper				-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1 -2	tablespoon	minced	0.0	0.0	0.0	0.0
curry powder	2 -3	teaspoons		0.0	0.0	0.0	0.0
cayenne pepper	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
currant	1/3	cup		23.52	5.7419	0.5227	0.1531
pea	1 1/2	cups	thawed	61.74	11.0985	4.1160000000000005	0.294
cashew	1/3	cup	roasted chopped	-	-	-	-
basmati rice			cooked	-	-	-	-

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