Curry Chicken With Pearl Onions

1. Sauté the chicken breasts in the olive oil.

2. When they are cooked through, remove the breasts and slice them thinly.

3. Sauté the onions in the same pan, adding the chilipaste, garlic and curry.

4. Sauté until the onions are translucent.

5. Then return the sliced chiscken to the pan and stir in the tomato sauce and wine.

6. Allow to simmer for 15 minutes and serve hot.

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Nutrient	Quantity
Total fats	2.3028 g
Protein	57.0448 g
Carbohydrates	3.7487 g
Energy	273.6847 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0652 g
Water	223.3812 g
Aspartic acid	0.1162 g
Calcium, Ca	368.6753 mg
Lutein + zeaxanthin	0.112 g
Fiber, total dietary	3.3663 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	0.728 g
Niacin	3.327 mg
Vitamin A, RAE	85.063 g
Arginine	0.0605 g
Riboflavin	0.4384 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0161 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	0.1486 g
Sodium, Na	196.0617 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0433 g
Total lipid (fat)	2.3028 g
Manganese, Mn	0.5346 mg
Fructose	0.0498 g
Proline	0.0788 g
Fatty acids, total saturated 16:0	0.2985 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.0391 g
Choline, total	188.3737 mg
Sugars, total	0.1809 g
Serine	0.0259 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.1102 g
Fatty acids, total saturated 20:4 undifferentiated	0.1473 g
Vitamin B-6	0.3552 mg
Selenium, Se	50.2383 g
Ash	3.8559 g
Fatty acids, total saturated 18:1 undifferentiated	0.7576 g
Pantothenic acid	0.0716 mg
Phenylalanine	0.0378 g
Copper, Cu	0.786 mg
Betaine	1.8144 mg
Thiamin	0.3525 mg
Retinol	85 g
Methionine	0.0125 g
Iron, Fe	5.1819 mg
Carbohydrate, by difference	3.7487 g
Phosphorus, P	534.192 mg
Folate, total	46.049 g
Tocopherol, gamma	0.0724 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	0.0355 g
Cholesterol	141.6667 mg
Valine	0.0492 g
Fatty acids, total saturated 18:2 undifferentiated	0.2707 g
Glycine	0.0512 g
Glucose (dextrose)	0.0718 g
Fatty acids, total saturated 14:0	0.0458 g
Zinc, Zn	3.1375 mg
Isoleucine	0.0412 g
Fatty acids, total polyunsaturated	0.6759 g
Leucine	0.0583 g
Vitamin A, IU	284.5933 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	46.049 g
Tryptophan	0.0074 g
Vitamin C, total ascorbic acid	0.2625 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5507 g
Fatty acids, total saturated 6:0	0.0024 g
Tyrosine	0.0258 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	6.5826 g
Fatty acids, total saturated	0.4642 g
Histidine	0.0191 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	0.8027 g
Threonine	0.0231 g
Folate, food	46.049 g
Vitamin E (alpha-tocopherol)	3.0074 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Magnesium, Mg	72.9067 mg
Lysine	0.046 g
Potassium, K	728.1837 mg
Cystine	0.0131 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	2 fluid	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Olive oil	1 fluid	0	0	0
Chicken breast	4 boneless	0	0	0
Curry powder	1 tablespoon	20.475	3.5173	0.8826
red chili paste	0.5 teaspoon	252.1667	0	1.4167
white pearl onion	10 ounces	252.1667	0	1.4167
no salt tomato sauce	8 fluid	0	0	0