Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- 4 skinned chicken pieces (1.25 kg.),
- 1 onion, peeled and sliced,
- 1 red pepper cored seeded and sliced,
- 1 clove garlic crushed,
- 1/2 tsp chopped sage,
- 1 tbsp chopped coriander,
- 2 tbsp tomato paste,
- 30 gms butter,
- 1 1/2 cups chicken stock,
- 2 tbsp cornflour,
- 4 tbsp water,
- Salt and pepper to taste
Directions
Place the chicken pieces around sides of a large bowl.
Cover and cook till chicken pieces are tender.
Place the vegetables, herbs, tomato paste and butter in a large bowl.
Cover and cook for 10 minutes.
Remove the chicken stock and make it up to 1 1/2 cups.
Stir in cornflour blended with water, then stir into vegetables with salt and pepper.
Cook uncovered for 3 1/2 minutes, stirring every minute.
Pour over the chicken and cook uncovered for 4 minutes.
Serve hot with fluffy rice.
Category:Omanese Recipes
Category:Omanese Meat Dishes