Red Hot Curried Chicken

1. Skin the chicken pieces and cut two slits into each piece.

2. Arrange them single layer in a glass or ceramic dish and pour the lemon juice over them.

3. Combine the remaining ingredients and pour the sauce over the chicken pieces, turning them to coat throughly.

4. Cover with plastic wrap and chill overnight.

5. Preheat the oven to 425°F.

6. Remove chicken from the marinade and arrange single layer on a baking sheet.

7. Bake for 15 minutes, turn over and bake for another 15 minutes, or until tender.

8. Serve with a fresh garden salad and enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	27.8938 g
Protein	1.003 g
Carbohydrates	4.1894 g
Energy	260.2328 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2331 g
Water	5.4118 g
Aspartic acid	0.169 g
Calcium, Ca	22.6123 mg
Lutein + zeaxanthin	871.9098 g
Fiber, total dietary	2.8131 g
Fatty acids, total saturated 22:0	0.037 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	1203.8045 g
Niacin	0.5399 mg
Vitamin A, RAE	113.3622 g
Arginine	0.0591 g
Riboflavin	0.0618 mg
Tocopherol, beta	0.0458 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0259 g
Fatty acids, total saturated 20:1	0.0855 g
Glutamic acid	0.151 g
Sodium, Na	4.9263 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3425 g
Total lipid (fat)	27.8938 g
Manganese, Mn	0.2427 mg
Fructose	0.3245 g
Proline	0.1315 g
Fatty acids, total saturated 16:0	3.1321 g
Fatty acids, total saturated 8:0	0.0004 g
Sucrose	0.0497 g
Choline, total	4.2472 mg
Sugars, total	0.6582 g
Serine	0.0363 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.5466 g
Vitamin B-6	0.1057 mg
Selenium, Se	1.1205 g
Ash	0.5183 g
Fatty acids, total saturated 18:1 undifferentiated	19.4927 g
Pantothenic acid	0.1473 mg
Phenylalanine	0.0401 g
Copper, Cu	0.0607 mg
Betaine	0.9296 mg
Thiamin	0.0207 mg
Methionine	0.0131 g
Iron, Fe	1.5381 mg
Carbohydrate, by difference	4.1894 g
Phosphorus, P	22.8307 mg
Folate, total	3.9698 g
Tocopherol, gamma	0.4099 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.0407 g
Valine	0.0502 g
Fatty acids, total saturated 18:2 undifferentiated	3.0319 g
Glycine	0.0521 g
Carotene, alpha	27.4142 g
Glucose (dextrose)	0.1438 g
Fatty acids, total saturated 14:0	0.0208 g
Zinc, Zn	0.2992 mg
Isoleucine	0.0393 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	3.2649 g
Tocotrienol, gamma	0.0041 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0608 g
Tocotrienol, alpha	0.1817 mg
Vitamin A, IU	2267.0357 IU
Folate, DFE	3.9698 g
Tryptophan	0.0055 g
Vitamin C, total ascorbic acid	2.4462 mg
Phytosterols	67.87 mg
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	0.2485 g
Fatty acids, total saturated 20:0	0.114 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.0257 g
Vitamin K (phylloquinone)	21.9448 g
Fatty acids, total saturated	3.8633 g
Histidine	0.0176 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	19.9551 g
Threonine	0.0299 g
Folate, food	3.9698 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	285.4393 g
Vitamin E (alpha-tocopherol)	5.7271 mg
Magnesium, Mg	14.0713 mg
Lysine	0.0463 g
Potassium, K	138.795 mg
Cystine	0.0147 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	1 teaspoon	0	0	0
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Olive oil	2 tablespoons	238.68	0	27
Chicken	1	0	0	0
Paprika	2 teaspoons	12.972	2.4835	0.5929
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Garam Masala	2 teaspoons	0	0	0
plain yogurt	0.66 cup	0	0	0
Garlic Clove	3	0	0	0
red food coloring	2 drops	0	0	0