Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
353
Calories
35g
Protein
5g
Fat
44g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds boneless, skinless chicken thighs and breasts, cut into chunks
- 1 large onion, chopped
- 1 large red bell pepper, seeded and diced
- 4 large cloves garlic, minced
- 1 can 14-ounce diced tomatoes, drained
- 1/2 cup mango chutney (Major Grey recommended)
- 1 tablespoons rounded red curry paste (Thai Kitchen recommended)
- 4 tablespoons curry powder (mild to hot) (optional)
- Salt
- Fresh cracked black pepper
- 1 1/2 cup vegetable stock
- handful cilantro leaves, chopped
- 3 green onions, chopped for garnish
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista