Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1168
Calories
82g
Protein
23g
Fat
153g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1/2 cup chicken broth
- 1/2 tsp cornstarch
- 1/4 tsp curry powder
- 1/8 tsp salt
- 1 dash crushed red pepper
- 1 tsp vegetable oil
- 1/4 lbs chicken liver
- 1/4 cup onion
- 1/4 cup green bell pepper
- 1/4 cup red bell pepper
- 1 garlic clove
- 7 oz idaho potato
- =
Directions
1
In a small bowl, mix together chicken broth, cornstarch, curry powder, salt and red pepper. In a small non-stick skillet heat oil; add livers, onion, peppers and garlic. Cook 3 to 5 minutes until livers are browned, but still slightly pink in the center and vegetables are tender. Stir cornstarch mixture and add to pan. Bring to boil and boil one minute, stirring constantly.
Recipe sourced from
fandom