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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the oil to a large flameproof casserole dish and set it over a medium heat. | 2. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened. | 3. Add the rice, pour over the stock, then add the turkey. | 4. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed. | 5. Stir in the cilantro, then divide between serving bowls. | 6. Serve with poppadoms and mango chutney. | ---------------------------------------------------------------------------

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
carrot	4		diced	209.92	49.0496	4.7616	1.2288
red onion	2		sliced	128.0	29.888	3.52	0.32
basmati rice	1			-	-	-	-
chicken stock	4 1/2	cups		388.8	38.124	27.215999999999998	12.96
turkey	1		cooked skinless diced	648.2681	0.5893	98.1016	25.5681
curry paste	2	tablespoons		-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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