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Mango Chutney-Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.4393
Energy (kCal)1860.6567
Carbohydrates (g)329.0947
Total fats (g)27.1712
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker. | 2. Cover; cook on low setting for 6 to 7 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 skinless - - - -
    garbanzo bean 15 ounces drained rinsed 1607.4162 267.6901 87.0471 25.6846
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    red bell pepper 1 chopped - - - -
    sugar snap pea 1 cup - - - -
    mango chutney 9 ounces 153.0873 38.2208 2.0922 0.9696
    water 3/4 cup 0.0 0.0 0.0 0.0
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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