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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min). | 2. Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min). | 3. Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute. | 4. Add tomato puree and lemon juice and stir. | 5. Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander. | 6. Serve with more coriander. | ---------------------------------------------------------------------------

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
onion	2		diced	128.0	29.888	3.52	0.32
curry leaf	3			-	-	-	-
chicken thigh	450		cubed	896940.0	1610.415	19528.83	90162.855
fenugreek seed	1	pinch	ground	0.7469	0.1349	0.0532	0.0148
fennel	1/4	teaspoon	ground	0.1405	0.0331	0.0056	0.0009
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
garlic clove	2		crushed	-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
tomato puree	500			2968.75	701.5625	128.9062	16.4062
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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