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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve chicken base in hot water (skip this step if using stock). | 2. Pour dissolved base/stock in 2" deep pan. | 3. Add chicken to pan and place on medium-high heat. | 4. Add remaining ingredients EXCEPT rice. | 5. Cook chicken uncovered, stirring often to coat with spices. | 6. Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step. | 7. Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice. | 8. When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	boneless	skinless cubed boneless	-	-	-	-
grain rice	1/2	cup	uncooked	337.625	73.9538	6.5952	0.6105
hot water	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
curry powder	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
dark chili powder	1/2	tablespoon		-	-	-	-
onion	1/2	tablespoon	minced dehydrated diced	2.0	0.467	0.055	0.005
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
red pepper flake	1/2	tablespoon	crushed	-	-	-	-

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