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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven too 200°C. | 2. Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat. | 3. Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary. | 4. Remove and set aside. | 5. Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden. | 6. Add the rice and cook for 2 minutes. | 7. Return the chicken in a single layer and pour over the stock. | 8. Put the lid on and place in oven. | 9. Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock. | 10. Top with coriander before serving. I like to serve mine with cumin and mint yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	750		diced	585134.8532	0.0	70930.5912	31468.0081
garam masala	1	tablespoon		-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
chicken stock	750	ml		273.8939	26.8568	19.1726	9.1298
basmati rice	300			-	-	-	-
coriander				-	-	-	-

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