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Curried Chicken With Tomatoes and Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)209.6977
Energy (kCal)3214.8197
Carbohydrates (g)76.1418
Total fats (g)236.9289
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened. | 2. Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned. | 3. Add coconut cream; simmer, covered, for about 30 minutes. | 4. Blend flour with water; stir into curry over high heat til mixture boils and thickens. | 5. Add tomato, stir til hot. | 6. Serve onto bed of steamed rice; sprinkle with nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 skinless diced 1560.3596 0.0 189.1482 83.9147
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 2 chopped 128.0 29.888 3.52 0.32
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    ginger 1 teaspoon chopped 1.6 0.3554 0.0364 0.015
    curry paste 1/3 cup - - - -
    coconut cream 1 can 1187.4063 23.928 13.0615 124.7856
    plain flour 1 1/2 1/2 - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    cashew 1/4 cup chopped - - - -

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



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