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Kali Mirch Murg (Chicken Curry With Black Pepper)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4344
Energy (kCal)413.5246
Carbohydrates (g)36.7507
Total fats (g)29.3965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes. | 2. After 30 seconds, add the chicken and mix well. | 3. Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices. | 4. Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves. | 5. Stir the yoghurt into the chicken, mixing well. | 6. Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sunflower oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    bay leaf 1 - - - -
    clove 4 cloves - - - -
    black peppercorn 1 teaspoon crushed - - - -
    ginger paste 1 teaspoon - - - -
    garlic paste 1 teaspoon - - - -
    chicken fillet 1 1/2 1/2 cubed 3.75 0.3134 0.2442 0.1678
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    salt - - - -
    plain yogurt 1 1/4 cups - - - -
    rice boiled - - - -
    tomato 4 sliced 160.8396 34.7592 7.8633 1.7871
    salt - - - -
    lemon juice - - - -
    cilantro leaf - - - -

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



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