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Chicken Curry With Tomatoes (Murgha Kari)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.4873
Energy (kCal)1866.5522
Carbohydrates (g)79.9666
Total fats (g)129.8908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. | 2. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. | 3. Add hot water, cover pot, and cook over low heat for 5 minutes. | 4. Makes 4 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 4 chopped 176.0 41.096000000000004 4.84 0.44
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    butter 1/2 cup 684.0 31.428 21.372 57.6
    tomato sauce 1 cup - - - -
    salt 2 teaspoons - - - -
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    hot water 3/4 cup 0.0 0.0 0.0 0.0

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



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