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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned. | 2. Remove chicken from frying pan and set aside. | 3. Put oil into pan and add diced onion and minced garlic. | 4. Cook until soft. | 5. Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft. | 6. Add chicken to vegetable mix, and stir in the coconut milk. | 7. Add salt, pepper and chili flakes if required. | 8. Simmer over low-medium heat for at least 20 minutes to let flavours blend. | 9. 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!). | 10. Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	500	g	diced	1065.0	0.65	91.65	74.15
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
curry paste	2	tablespoons		-	-	-	-
coconut milk	285			157320.0	3789.36	1566.36	16306.56
salt pepper				-	-	-	-
red pepper	1/2		chopped	0.625	0.1377	0.0292	0.0069
red chili pepper flake	1	pinch		-	-	-	-
parsley			chopped	-	-	-	-

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