Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 6 boneless chicken thighs, cut into 1-inch cubes
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 7-8 curry leaves
- 3 green chillies, sliced diagonally
- 1 tsp ginger-garlic paste
- 1 tsp freshly crushed black pepper
- 1 tsp soya sauce
- salt, to taste
- 2 tbsp cooking oil
- 2 tbsp chopped spring onions for garnish
- For the Marinade:
- 1 tbsp ginger-garlic paste
- 1/4 tsp freshly crushed black pepper
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp soya sauce
- salt, to taste
- =
Directions
Mix chicken pieces with the marinade ingredients and let it sit for atleast an hour.
Heat a little oil in a non-stick pan and fry the marinated pieces of chicken. Let it brown on all sides, cooking through. Remove from pan and set aside.
Add the remaining oil in the same pan and add curry leaves and green chillies. Fry for about a minute and then add in sliced onions.
When onions start to turn transparent, add green peppers and fry for another minute or two.
Add ginger-garlic paste, salt, black pepper and saute for a few minutes till spices blend well.
Add fried chicken pieces and soya sauce and let cook for 3-4 minutes.
Garnish with chopped spring onion and serve hot with fried rice.