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Chicken Vindaloo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0355
Energy (kCal)474.8046
Carbohydrates (g)55.8178
Total fats (g)27.9933
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil. | 2. Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat. | 3. In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water. | 4. Add it to the onions. | 5. Fry for about 3 minutes. | 6. Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste. | 7. Cook for about 2 minutes and add chicken and a cup of water. | 8. Cover and cook, stirring occasionally until done. | 9. When it's almost done, add green coriander. | 10. Cook until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 skinned washed cut - - - -
    onion 2 128.0 29.888 3.52 0.32
    tomato 2 80.4198 17.3796 3.9316 0.8936
    cinnamon 2 - - - -
    clove 6 cloves - - - -
    cardamom 4 24.88 5.4776 0.8608 0.536
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    turmeric 1/3 teaspoon 3.12 0.6714 0.0968 0.0325
    cumin 3/4 teaspoon 5.9063 0.6968 0.2805 0.3508
    allspice 1/2 teaspoon 2.4985 0.6851 0.0579 0.0826
    ginger garlic paste 1 1/2 1/2 - - - -
    salt - - - -
    green coriander 2 tablespoons chopped - - - -
    vindaloo curry paste 1 tablespoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669

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



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