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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, marinate the chicken with Madras paste and yoghurt. | 2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.) | 3. In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 mins, turning occasionally to prevent the chicken from burning. | 4. Alternatively cook the chicken on a hot griddle pan or bbq. | 5. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick. | 6. Stir-fry for 2 minutes Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/4		skinless cut	975.2248	0.0	118.2177	52.4467
yogurt	1	tablespoon	low-fat	9.6469	1.078	0.8039	0.2373
curry paste	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
curry leaf	10			-	-	-	-
coconut	1	tablespoon	desiccated	17.7	0.7615	0.1665	1.6745
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
red pepper	3	ounces	sliced	34.0194	7.4928	1.5904	0.3742
ginger	1	tablespoon	sliced	4.8	1.0662	0.1092	0.045
red onion	2	ounces	sliced	22.6796	5.2957	0.6237	0.0567
lemon	1			1.2808	0.4116	0.0486	0.0132
mint				-	-	-	-
cooking spray				-	-	-	-
salt				-	-	-	-

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