Mild chicken curry with rice
Fry the onions in olive oil until browned , add the bay leaf and the cinnamon , keep stirring and add the ginger , paprika , curry powder , sugar , salt and garlic , stir for 2 minutes until the mixture becomes like a paste .
Add the chicken and to tomato puree , add enough water to cover the chicken , simmer for about 20 minutes until the chicken is done.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 93 | ||
Calories from Fat: 64 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1168.3mg | 40 % | |
Potassium 131.3mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.6g | ||
Protein 1.3g | 2 % | |
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: 93
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