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Chicken Curry

comprehensive program nutrition Sep 05, 2019

15 mins prep/ 30 min to cook. Per serving: 622 Calories • 15.1g Carbs (1.4g Fiber) • 46.5g Fat • 34.3g Protein

Ingredients scaled to: 4 serving

1/4 large Onions (150 grams)

3/4 tbsp Water (44.4 grams)

1 1/2 clove Garlic (18 grams)

1/8 cup slices (1" dia) Ginger root (48.4 grams)

1 tbsp Water (59.2 grams)

1 tbsp Vegetable oil (56 grams)

1/2 tsp, whole Cumin (4.2 grams)

1/4 tsp, whole Fennel seed (2 grams)

1/4 serving Cinnamon Sticks

1/4 tsp Crushed red pepper flakes (0.32 grams)

1/4 Tsp Garam Masala

1/4 tsp Turmeric (2.2 grams)

5/16 tsp Sugar (5.3 grams)

1/4 cup Tomatoes (242 grams)

2 thigh, bone removed Chicken thigh (752 grams)

1/4 cup Chicken stock (240 grams)

1/2 tbsp Fresh cilantro (2 grams)

Directions

1. Roughly chop the onion, and add 3 tablespoons of water - use as is or process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add...

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Chicken Curry

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