Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
414
Calories
35g
Protein
22g
Fat
21g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 chicken breasts, skinned
- 1 large onion, finely chopped
- 3 tbsp butter
- 2 tsp garlic, crushed
- 1 tsp ginger, grated
- 1 tsp green chili peppers, finely chopped
- ½ tsp paprika
- 1 tbsp curry powder
- 1 cup tomato sauce
- 1 tsp salt, or to taste
- 1 cup whipping cream, or half and half
- 1 tbsp cilantro, finely chopped (optional)
Directions
1
Cut chicken into bite size pieces.
2
In saucepan, fry onions in butter till golden brown.
3
Add garlic, ginger, chili peppers, paprika and curry powder.
4
Fry for a few seconds.
5
Add tomato sauce, salt and chicken, slowly bringing to a boil.
6
Reduce heat, simmering until chicken is nearly done, about 15 to 20 min.
7
Add whipping cream, stir and simmer until chicken is tender.
8
Garnish with the cilantro.
Recipe sourced from
fandom