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Ottogi Curry (Korean)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21739.4816
Energy (kCal)997847.477
Carbohydrates (g)1980.0094
Total fats (g)100240.9979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add oil to a large pot and cook chicken until browned. | 2. Mix water and curry together then add to chicken. | 3. Add the remaining ingredients and cook until potatoes are done and sauce has thickened. Approximately 25 minutes. | 4. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 peeled diced 104.96 24.5248 2.3808 0.6144
    potato 2 peeled chopped - - - -
    onion 2 peeled chopped 128.0 29.888 3.52 0.32
    chicken thigh 500 cubed 996600.0 1789.35 21698.7 100180.95
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    ginger powder 1 teaspoon - - - -
    curry 2 1/2 cups 780.0 133.99200000000002 34.296 33.624
    water 7 cups 0.0 0.0 0.0 0.0
    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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