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Chicken Curry With Ginger

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.9171
Energy (kCal)294.615
Carbohydrates (g)24.1488
Total fats (g)19.1948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day. | 2. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. | 3. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. | 4. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. | 5. Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    italian dressing 1/4 cup bottled 61.2 5.994 0.23399999999999999 4.008
    ginger 1 tablespoon chopped peeled 4.8 1.0662 0.1092 0.045
    red pepper 1/2 teaspoon crushed 0.625 0.1377 0.0292 0.0069
    curry powder 1/2 teaspoon 3.25 0.5583 0.1429 0.1401
    turmeric 1/4 teaspoon ground 2.34 0.5036 0.0726 0.0244
    chicken breast half 4 boneless skinless boneless - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chicken broth 1/2 cup canned low sodium 39.06 0.945 5.5692 1.3104

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



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