Chicken Curry Anshul

1. Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.

2. Reserve.

3. Heat oil in a large skillet.

4. Cook onion until it is soft and translucent.

5. Add ginger and cook briefly, about 30 seconds.

6. Add chicken and brown for about 5 minutes.

7. Add sauce and peas.

8. Heat thoroughly.

9. Serve over rice.

10. For a thinner sauce leave out the cornstarch.

11. For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.

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Nutrient	Quantity
Total fats	55.463 g
Protein	100.8364 g
Carbohydrates	961.6742 g
Energy	4845.014 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6712 g
Water	567.999 g
Aspartic acid	9.2651 g
Calcium, Ca	556.9533 mg
Lutein + zeaxanthin	1864.67 g
Fiber, total dietary	25.716 g
Carotene, beta	705.85 g
Niacin	53.1534 mg
Vitamin A, RAE	70.74 g
Arginine	8.2288 g
Riboflavin	1.0263 mg
Fatty acids, total saturated 20:1	0.0448 g
Glutamic acid	19.3572 g
Sodium, Na	213.81 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0667 g
Total lipid (fat)	55.463 g
Manganese, Mn	13.5435 mg
Fructose	1.1046 g
Proline	5.0308 g
Fatty acids, total saturated 16:0	5.8959 g
Fatty acids, total saturated 8:0	0.898 g
Sucrose	5.0487 g
Choline, total	185.7361 mg
Sugars, total	21.4833 g
Serine	5.2127 g
Fatty acids, total saturated 10:0	1.0064 g
Fatty acids, total saturated 18:0	1.6402 g
Vitamin B-6	2.4358 mg
Selenium, Se	180.2767 g
Ash	11.8938 g
Fatty acids, total saturated 18:1 undifferentiated	11.9145 g
Pantothenic acid	14.0646 mg
Phenylalanine	5.125 g
Copper, Cu	3.4224 mg
Betaine	1.984 mg
Thiamin	7.2082 mg
Methionine	2.2378 g
Iron, Fe	52.87 mg
Carbohydrate, by difference	961.6742 g
Phosphorus, P	1828.3367 mg
Folate, total	2740.24 g
Alanine	5.597 g
Valine	5.9331 g
Fatty acids, total saturated 18:2 undifferentiated	10.3908 g
Glycine	4.4919 g
Carotene, alpha	71.32 g
Glucose (dextrose)	1.6163 g
Fatty acids, total saturated 14:0	4.5459 g
Zinc, Zn	14.8845 mg
Isoleucine	4.2545 g
Fatty acids, total saturated 12:0	12.7863 g
Fatty acids, total polyunsaturated	11.8035 g
Fatty acids, total polyunsaturated 17:1	0.0243 g
Leucine	8.2752 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	1423.39 IU
Folate, DFE	4418.26 g
Tryptophan	1.2099 g
Vitamin C, total ascorbic acid	62.06 mg
Phytosterols	32.74 mg
Folic acid	2475.3 g
Fatty acids, total saturated 6:0	0.0544 g
Starch	25.662 g
Tyrosine	3.3834 g
Vitamin K (phylloquinone)	40.3484 g
Fatty acids, total saturated	26.9597 g
Histidine	2.3327 g
Fatty acids, total monounsaturated	12.24 g
Threonine	3.5761 g
Folate, food	264.94 g
Cryptoxanthin, beta	203.04 g
Vitamin E (alpha-tocopherol)	3.0714 mg
Magnesium, Mg	432.48 mg
Lysine	4.0514 g
Potassium, K	2355.98 mg
Cystine	1.8413 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Ginger	1 tablespoon	4.8	1.0662	0.045
Rice	6 cups	4051.5	887.445	7.326
Chicken	1.5 1/2	0	0	0
Onion	0.25 cup	16	3.736	0.04
Curry powder	1 tablespoon	0	0	0
Tahini	2 tablespoons	171	7.857	14.4
Cornstarch	1 teaspoon	10.16	2.4339	0.0013
Vegetable oil	2 tablespoons	234.464	0	27.2
Garlic Clove	1	0	0	0
pea	1 cup	41.16	7.399	0.196
corn kernel	1 cup	184.71	36.4767	2.0022
soymilk	1 cup	131.22	15.2604	4.2525