Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. chop the onion and chilis small. | 2. In a blender put water ginger and peeled garlic and blend it. | 3. If mixture is too thick add a bit more water. | 4. The paste should be the consistancy of apple sauce. | 5. set aside. | 6. Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender. | 7. Add mustard seeds to oil and cook until they start to pop. | 8. Add the ginger garlic paste and spices,fry for about a minute. | 9. blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks. | 10. In a pot heat chicken in a bit more oil. | 11. Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly. | 12. add salt to taste serve with white basmati rice. | 13. *note:add as many chilis as you want to make this dish spicier. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken			cooked	-	-	-	-
green chilies	3			291.4543	72.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
ginger	1	piece	skinned	-	-	-	-
garlic clove	2			-	-	-	-
water	4	tablespoons		0.0	0.0	0.0	0.0
turmeric	1	tablespoon		29.328000000000003	6.3112	0.9099	0.3055
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon		0.23	0.0367	0.0213	0.0052
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
black mustard seed	2	teaspoons		-	-	-	-
salt				-	-	-	-

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