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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. | 2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless cut boneless	-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	3		sliced	-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
salt				-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0

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