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Red Hot Curried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.003
Energy (kCal)260.2328
Carbohydrates (g)4.1894
Total fats (g)27.8938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin the chicken pieces and cut two slits into each piece. | 2. Arrange them single layer in a glass or ceramic dish and pour the lemon juice over them. | 3. Combine the remaining ingredients and pour the sauce over the chicken pieces, turning them to coat throughly. | 4. Cover with plastic wrap and chill overnight. | 5. Preheat the oven to 425°F. | 6. Remove chicken from the marinade and arrange single layer on a baking sheet. | 7. Bake for 15 minutes, turn over and bake for another 15 minutes, or until tender. | 8. Serve with a fresh garden salad and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    plain yogurt 2/3 cup - - - -
    garlic clove 3 crushed - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    garam masala 2 teaspoons - - - -
    salt 1 teaspoon - - - -
    red food coloring 2 drops - - - -

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



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