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Suggest a better descriptionHeat the oil in a pan large enough to hold the chicken pieces without having them overlapping. Fry the sliced onions until transparent, then add the ground walnuts and continue cooking., stirring constantly for 3-4 minutes, or until onions mix with the walnuts to make a paste.Remove this mixture from the pan, squeezing out as much oil as possible. Cook the chicken in the oil left in the pan until the pieces are well sealed on all sides. Return the paste to the pan, pour in the water, then add the salt and the cinnamon. Cook, covered for about 15 - 20 minutes, or until chicken is cooked. Pour in the tamarind extract, then toss in the curry leaves and sugar. Uncover the pan and continue to cook gently for a further 5 minutes. Re-cover the pan and leave over a low heat for 10 minutes before serving. Source: The Best of Indian Cookery-Z. Shareef Posted to EAT-L Digest 29 Dec 96 From: "Imran C."
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 122 | ||
Calories from Fat: 93 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 26.6mg | 1 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.3g | ||
Protein 0.2g | 0 % | |
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: 122
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