Photo: Cala
Estimated Nutrition (whole recipe, rough)
480
Calories
51g
Protein
19g
Fat
27g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 thin slices prosciutto
- 2 Tbs. olive oil (I used Extra-Virgin Olive Oil)
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 6 carrots, about 1 lb. total, peeled, halved lengthwise and cut into 1/2-inch slices (*See cook's note below)
- 1 tsp. vadouvan curry powder (available at Williams-Sonoma)
- Kosher salt and freshly ground pepper, to taste
- 3 cups chicken stock (I used Swanson's Organic chicken broth)
- Greek yogurt for garnish
- Chopped fresh cilantro for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes