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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice according to package directions. | 2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. | 3. Season the chicken with the curry powder and 1/4 t each salt and pepper and cook until browned, 2-3 minutes per side. | 4. Transfer to a bowl. | 5. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. | 6. Transfer to the bowl with the chicken. | 7. Wipe out the skillet and heat the remaining tablespoon oil over medium heat. | 8. Add the onion and cook, covered, stirring occasionally, for 6 minutes. | 9. Stir in the garlic and ginger and cook for 1 minute. | 10. Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes. | 11. Serve over the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
kosher salt				-	-	-	-
pepper				-	-	-	-
white wine	3/4	cup		-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
grape tomato	1	pint		-	-	-	-
pea	3/4	cup	thawed	30.87	5.5492	2.0580000000000003	0.147

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