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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 pan with hot oil sautee the chicken thighs with the garlic and the ginger. | 2. In a casserole, heat the chicken stock with the papelón (grated cane cone), the curry and the garam masala. | 3. Add the chicken thighs and let the stock reduce to a 1/4th. Season to taste. | 4. Serve with basmati rice, with vegetables and tapioca as an accompaniment. | 5. Decorate with curry oil and spinach oil (drizzle). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		boneless	7972.8	14.3148	173.5896	801.4476
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
piloncillo cone	50	g	grated	44.5	0.0	9.9	0.25
curry	15			97.5	16.749000000000002	4.287	4.203
garam masala	15			44.5	0.0	9.9	0.25
garlic	5			22.35	4.959	0.9540000000000001	0.075
ginger	5	g		4.0	0.8885	0.091	0.0375
salt pepper				44.5	0.0	9.9	0.25
basmati rice	250			44.5	0.0	9.9	0.25
carrot	50		cut	2624.0	613.12	59.52	15.36
zucchini		slices		-	-	-	-

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