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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside. | 2. 2. Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	-	-	-	-
curry leaf	1/3	cup	dried	-	-	-	-
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
ketchup	3/4	cup		-	-	-	-
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656

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