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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add olive oil to a large skillet and saute chicken pieces over medium-high heat until just cooked through, about 3-4 minutes. Transfer to a warm plate and cover with foil to keep warm. | 2. Add squash, onions and garlic to pan and saute until squash is softened and golden, about 8 minutes. | 3. Add chicken back to the pan along with coconut milk, salt, pepper, curry, and red pepper. Stir until mixed evenly and add shredded coconut. | 4. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. | 5. Serve immediately over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
acorn squash	1	cups	peeled cut	56.0	14.588	1.12	0.14
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
coconut	1/4	cup	shredded	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rice			cooked	-	-	-	-

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