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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you have Kashiri chilies, soak them in water for 15 minutes. | 2. Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary. | 3. Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes. | 4. Add the chicken and fry for 5 minutes. (remove cinnamon stick). | 5. Add tomatoes and 1 teaspoon salt. Fry 5 more minutes. | 6. Add coconut milk and simmer until chicken is almost done. | 7. Add vinegar and masala. | 8. Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kashmiri chilies red	10 -15			-	-	-	-
coconut milk	2 1/2	cups		1380.0	33.24	13.74	143.04
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
sesame seed	1	teaspoon		28.5	1.3095	0.8905	2.4
clove	3	cloves		-	-	-	-
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
cinnamon	1	inch		-	-	-	-
cardamom	3	cardamoms	preferred	-	-	-	-
ginger	1/2		peeled chopped	0.8	0.1777	0.0182	0.0075
garlic clove	4		chopped	-	-	-	-
red onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
chicken	1 1/2 - 2			-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
rice vinegar	1	teaspoon		-	-	-	-
salt				-	-	-	-
garam masala	1/2	teaspoon		-	-	-	-

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