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Suggest a better descriptionPut the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside. Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for 7-10 minutes. Stir in about half the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Seve garnished with the remaining chopped coriander and coriander springs. Compiled by I. Chaudhary-Gold Coast-Australia Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 4 | ||
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Calories: 988 | ||
Calories from Fat: 661 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.4g | 98 % | |
Saturated Fat 28.1g | 141 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 289.7mg | 89 % | |
Sodium 917.7mg | 32 % | |
Potassium 1338.1mg | 35 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 17g | ||
Protein 62.6g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 988
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