4 Serves
45 Mins
42 g
59 g
46 g
Heat the cooking oil in a large skillet or pan over medium heat. Add the onion, ginger, and garlic, and sauté for 2 minutes until fragrant.
Ingredients, vitamins, and health benefits
Cooking Oil
Onion
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AmericanVitamin E
6 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
345 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
684 mg / 1,250 mgPotassium
1327 mg / 4,700 mgSodium
1715 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Stir in the spice blend and chili paste, cooking for another 2 minutes until the oil begins to separate from the mixture.
Add the chicken pieces, chopped tomato, curry leaves, and raisins to the pan. Season with salt and stir well to coat the chicken in the spice mixture.
Pour in a small amount of water as needed, cover the pan, and simmer over low heat for 20 minutes, or until the chicken is cooked through and the sauce has thickened into a rich gravy.
Ginger
Garlic
Spice Blend
Chili Paste
Chicken Pieces
Tomato
Curry Leaves
Raisins
Salt
Water
Vitamin A
587 µg / 900 µgVitamin C
95 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
6 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
345 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
684 mg / 1,250 mgPotassium
1327 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
25
g27
g70
g
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ArmenianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g