Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
| Coriander | 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
- 300 g basmati rice , soaked in warm water for 30 minutes
- 600 g chicken , cut into pieces
- 1 large onion , chopped
- 30 g butter
- 1 bay leaf
- 1 tsp tumeric
- 3 cardamom pods
- 1 cinnamon stick
- 4 tbsp curry paste
- 100 g raisins
- 850 ml chicken stock
- 2 tbsp coriander
Directions
Wash the rice with cold water until it runs clear.
Cook the onion, cardamom pods, bay leaves, and cinnamon in the butter for 10 minutes.
Add the chicken, turmeric, and curry paste, and cook for 5 minutes.
Add the rice and raisins and then the chicken stock.
Cover the pan tightly and bring to the boil .
Reduce the heat to low and cook for 5 minutes.
Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture.
Stir in half the coriander and serve with the rest sprinkled over the top.