Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized | 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat | 3. Preheat the oven to 300 degrees F. | 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender | 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads | 6. Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
chilies	4			388.6057	96.0	0.0	0.0
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
lemongrass	2	tablespoons	minced	9.504	2.4298	0.1747	0.047
potato	2	cups	diced peeled cooked	231.0	52.47	6.15	0.27
black cumin seed	1	tablespoon	toasted ground	-	-	-	-
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
coconut milk	6	ounces		391.223	9.4234	3.8952	40.5511
half	6	ounces		224.4	0.0	36.499	8.687000000000001
salt			coarse	-	-	-	-
chicken			cut	-	-	-	-

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