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Roasted Chicken With Curry Leaves and Spices

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8971
Energy (kCal)157.9328
Carbohydrates (g)36.6397
Total fats (g)1.1242
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan. | 2. Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat. | 3. Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken. | 4. Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done. | 5. Remove chicken from oven and let rest for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 divided 44.0 10.274000000000001 1.21 0.11
    carrot 2 chopped divided 104.96 24.5248 2.3808 0.6144
    celery rib 2 divided - - - -
    garlic clove 6 peeled divided - - - -
    curry leaf 8 -10 divided - - - -
    coriander 1/2 teaspoon 0.0383 0.0061 0.0036 0.0009
    allspice 1 teaspoon divided 4.997 1.3703 0.1157 0.1651
    cumin 1/2 teaspoon divided 3.9375 0.4645 0.187 0.2338
    chicken 1 - - - -
    garam masala 1 teaspoon - - - -

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



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