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East Indian Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0327
Energy (kCal)563.873
Carbohydrates (g)79.3512
Total fats (g)28.8404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken. | 2. Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned. | 3. Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes. | 4. Add remaining ingredients to skillet and stir frequently. | 5. Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender. | 6. NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 5 cut - - - -
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    onion 4 chopped 176.0 41.096000000000004 4.84 0.44
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    bay leaf 4 - - - -
    cinnamon 1 teaspoon ground - - - -
    clove 6 34.524 8.2568 0.7522 1.6380000000000001
    tomato 2 peeled quartered 56.58 12.546 2.952 0.49200000000000005
    salt 1 tablespoon - - - -
    curry powder 3 tablespoons 61.425 10.5519 2.7008 2.6479
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765

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



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