Patia Curry Recipe

1. 1.Heat the oil and cook the onions until soft.

2. 2.Add the Garlic and cook for 2 minutes.

3. 3.Stir in the spices and cook for 2-3 minutes.

4. 4.Stir in the pasata.

5. 5.Add salt.

6. 6.Blast with blender till smooth.

7. 7.Add chicken cook till browned.

8. 8.lastley add 400g Mango chutney.

9. 9. taste & serve with rice/chips WOO WOO.

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Nutrient	Quantity
Total fats	34.1917 g
Protein	142.8426 g
Carbohydrates	678.0897 g
Energy	3307.245 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.2312 g
Water	4320.3069 g
Aspartic acid	3.9142 g
Calcium, Ca	1230.1518 mg
Lutein + zeaxanthin	2627.5148 g
Fiber, total dietary	77.6051 g
Carotene, beta	27997.2155 g
Niacin	36.0165 mg
Vitamin A, RAE	2517.3937 g
Arginine	1.8783 g
Riboflavin	2.6416 mg
Tocopherol, beta	0.4134 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0003 g
Fatty acids, total saturated 20:1	0.0127 g
Glutamic acid	5.4865 g
Stigmasterol	0.03 mg
Sodium, Na	422.8701 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8515 g
Total lipid (fat)	34.1917 g
Manganese, Mn	5.6101 mg
Fructose	197.2203 g
Proline	1.4754 g
Fatty acids, total saturated 16:0	4.747 g
Fatty acids, total saturated 8:0	0.4491 g
Sucrose	290.9042 g
Choline, total	689.2445 mg
Fatty acids, total polyunsaturated 18:1 t	0.0053 g
Sugars, total	588.9577 g
Serine	1.7172 g
Fatty acids, total saturated 10:0	0.584 g
Fatty acids, total saturated 18:0	0.7612 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	6.5557 mg
Selenium, Se	112.3782 g
Ash	24.4567 g
Fatty acids, total saturated 18:1 undifferentiated	5.9076 g
Pantothenic acid	8.7136 mg
Phenylalanine	1.383 g
Beta-sitosterol	0.02 mg
Copper, Cu	6.5214 mg
Betaine	1.2318 mg
Thiamin	2.1485 mg
Retinol	150 g
Methionine	0.4036 g
Iron, Fe	26.14 mg
Carbohydrate, by difference	678.0897 g
Phosphorus, P	1732.2743 mg
Folate, total	1964.3741 g
Tocopherol, gamma	0.4802 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Lycopene	123.75 g
Alanine	3.6651 g
Cholesterol	250 mg
Valine	2.0506 g
Fatty acids, total saturated 18:2 undifferentiated	1.6916 g
Glycine	1.6931 g
Carotene, alpha	423.3341 g
Glucose (dextrose)	89.2522 g
Fatty acids, total saturated 14:0	2.8297 g
Zinc, Zn	10.6472 mg
Isoleucine	1.4314 g
Fatty acids, total saturated 12:0	6.4346 g
Fatty acids, total polyunsaturated	4.5641 g
Fatty acids, total saturated 14:1	0.0145 g
Tocotrienol, gamma	0.0047 mg
Fatty acids, total polyunsaturated 17:1	0.0154 g
Leucine	2.4547 g
Tocotrienol, alpha	1.3768 mg
Vitamin A, IU	47934.0043 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	1964.3741 g
Tryptophan	0.6555 g
Vitamin C, total ascorbic acid	2071.3301 mg
Phytosterols	65.05 mg
Fatty acids, total polyunsaturated 18:1 c	0.007 g
Fatty acids, total saturated 20:0	0.0091 g
Tocotrienol, beta	0.4125 mg
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	0.8294 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	215.2317 g
Fatty acids, total saturated	15.9606 g
Histidine	0.9348 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0076 g
Fatty acids, total monounsaturated	8.7191 g
Threonine	1.5434 g
Folate, food	1964.3741 g
Fatty acids, total polyunsaturated 17:0	0.0315 g
Cryptoxanthin, beta	526.9638 g
Vitamin E (alpha-tocopherol)	42.4001 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Fatty acids, total trans	0.0053 g
Fatty acids, total trans-monoenoic	0.0053 g
Magnesium, Mg	642.4939 mg
Lysine	3.0831 g
Potassium, K	9619.8277 mg
Cystine	0.1124 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Chicken	500	0	0	0
Onion	2	128	29.888	0.32
Vegetable oil	1 tablespoon	117.232	0	13.6
Coriander	1 tablespoon	0.23	0.0367	0.0052
Turmeric	1 tablespoon	29.328	6.3112	0.3055
Garlic Clove	2	445	0	2.5
Clove	4 cloves	0	0	0
cumin	1 tablespoon	22.5	2.6544	1.3362
cardamom pod	4	445	0	2.5
green chili pepper	1	89.955	21.2744	0.4498
gingerroot	1	445	0	2.5
mango chutney	400	2475	617.925	15.675
passata	500 g	445	0	2.5