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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the ginger and garlic into a fine paste. | 2. Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside. | 3. In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown. | 4. Add the chicken pieces and the roasted and ground powder. | 5. Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry. | 6. Stir occasionally so that it doesn't stick to the bottom of the pan. | 7. Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown. | 8. Pour this mixture onto cooked chicken and stir once again. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	600		cubed	468107.8825	0.0	56744.473	25174.4065
oil	3 -4			0.0	0.0	0.0	0.0
curry leaf	10 -15			-	-	-	-
salt				-	-	-	-
garlic clove	4			-	-	-	-
gingerroot	1	inch		-	-	-	-
red kashmiri chilies	3 -4			-	-	-	-
pepper	1/2	tablespoon		8.6595	2.2063	0.3585	0.1125
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
cumin seed	1/2	tablespoon		11.25	1.3272	0.5343	0.6681
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
coconut	3 -4	tablespoons	shredded	0.0	0.0	0.0	0.0

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