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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl add 3 cups of water and add the bouillon if using broth just measure out 3 cups. | 2. Slice the remaining two onions very thinly. | 3. Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes add coconut oil midway through cooking time. | 4. Add the garlic and the ginger to the pan and saute well. | 5. Add flour, curry powder and garam masala saute over low heat. | 6. Slowly pour the broth into the pan, little by little, stirring quickly. | 7. Simmer the curry roux until thickened. | 8. In a saute pan saute chicken until lightly browned about 15 minutes add to curry mixture and simmer for an addition 20 minutes over medium low heat. | 9. grated the cauliflower and steam in the microwave for 5 minutes WITHOUT water. | 10. Serve curry over cauliflower and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			128.0	29.888	3.52	0.32
gluten flour	2	tablespoons	free	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
chicken bouillon	1/2	teaspoon		2.67	0.1801	0.1666	0.1388
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
garam masala	1/2	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
arrowroot	1	tablespoon		4.875	1.0042	0.318	0.015
water	1/4	cup		0.0	0.0	0.0	0.0
chicken breast	3	boneless	skinless cubed boneless	-	-	-	-
cauliflower	1		grated	-	-	-	-

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