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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine. | 2. Rub the curry powder all over the chicken legs; nestle them among the vegetables. | 3. Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
garlic clove	1		chopped	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
salt pepper				-	-	-	-
bell pepper	2		sliced	59.6	13.8272	2.5628	0.5066
onion	1		sliced sweet	44.0	10.274000000000001	1.21	0.11
yukon gold potato	3/4		cut	-	-	-	-
curry powder	4	teaspoons		26.0	4.4664	1.1432	1.1208
chicken drumstick	8			15945.6	28.6296	347.1792	1602.8952
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

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