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Suggest a better descriptionDry fry the mincemeat. When brown stir in 1/2tsp turmeric and 1/2tsp coriander powder. Divide mincemeat between the four chicken breasts, wrap in foil and bake for 40 minutes at 450C. Heat the oil in the pan, add ginger and garlic. When brown add the onion. Heat for 1-2 minutes. Add fresh tomatoes and green chillies, then all spices. Add tin tomatoes, cook for 6-8 minutes. When cool, mix in a blender for 2 minutes. Put the sauce in a pan and add cream, sugar, sultanas, flaked almonds, chopped coriander and the baked chicken. Serve in a dish and dress with a dash of fresh cream, some chopped, fresh coriander and raw onion rings,
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Serving Size: 1 Serving (1548g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1600 | ||
Calories from Fat: 482 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 640.6mg | 22 % | |
Potassium 3042.7mg | 80 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 42.9g | ||
Protein 221.7g | 317 % | |
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: 1600
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