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Irish Beef Stew

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The Irish Beef Stew is a hearty, comforting, flavorful dish with tender beef, vibrant vegetables, and a savory, rustic, warm, delicious, satisfying taste.

Let’s start cooking

Ingredients (Serves 6)

  • 1 lb (450g) beef chuck, cut into small 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 3 medium Yukon Gold potatoes, sliced into 1/2-inch pieces
  • 2 cups low-sodium beef broth
  • 1/2 cup Guinness stout beer
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp flour (for thickening)

Instructions

  1. Prepare the Beef: Pat the beef cubes dry with a paper towel. Season with salt and pepper, then lightly dust with flour.
  2. Brown the Beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, ensuring a nice sear for bright color. Set aside.
  3. Cook Aromatics: In the same pot, add the remaining 1 tbsp olive oil. Sauté the onion and garlic over medium heat until softened, about 3 minutes.
  4. Build the Stew: Stir in the tomato paste and cook for 1 minute. Add the Guinness, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
  5. Simmer: Add the beef broth, Worcestershire sauce, thyme, bay leaves, and browned beef. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
  6. Add Vegetables: Add the sliced carrots and potatoes. Simmer, uncovered, for another 30-40 minutes, until the vegetables are tender and the beef is soft.
  7. Adjust and Serve: Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley. Serve in a rustic pottery bowl.

Nutrition Information (Per Serving)

  • Serving Size: 1/6 of the recipe (approximately 1.5 cups)
  • Calories: 320 kcal
  • Carbohydrates: 25g (8% DV)
  • Protein: 28g (56% DV)
  • Fat: 12g (18% DV)
  • Saturated Fat: 3g (15% DV)
  • Cholesterol: 70mg (23% DV)
  • Sodium: 600mg (26% DV)
  • Fiber: 4g (16% DV)
  • Sugar: 5g

Note: Percent Daily Values (DV) are based on a 2,000-calorie diet. Nutrition is an estimate.

Allergy Advice

  • Contains: Gluten (from flour; can be substituted with cornstarch). Worcestershire sauce may contain fish (anchovies); check labels.
  • May Contain Traces: Possible traces of gluten or soy in beef broth and Guinness.
  • Dairy-Free: No dairy.
  • Nut-Free: No nuts.
  • For Allergies: Use fish-free Worcestershire sauce if needed. For gluten-free, replace flour with a cornstarch slurry and ensure all ingredients are gluten-free.

Spaghetti and pasta Recipe

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Spaghetti, a long, thin Italian pasta, pairs perfectly with spicy tomato sauce, fresh basil, and optional Parmesan cheese.

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Spaghetti and pasta Recipe

Let’s start cooking

Ingredients:

  • 400g spaghetti
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp red chili flakes (adjust to taste for spiciness)
  • 400g canned crushed tomatoes
  • 1 tsp sugar (optional, to balance acidity)
  • Salt, to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese (optional, for serving)

Steps:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions (about 8-10 minutes) until al dente. Drain, reserving 1/2 cup of pasta water.
  2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and chili flakes, sautéing for 1-2 minutes until fragrant (be careful not to burn the garlic).
  3. Add Tomatoes: Stir in the crushed tomatoes and sugar (if using). Season with salt. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
  4. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
  5. Serve: Divide the pasta into 4 servings. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese, if desired.

Nutritional Information (Per Serving):

  • Calories: 480 kcal
  • Protein: 14g
  • Fat: 10g (Saturated: 1.5g)
  • Carbohydrates: 85g (Sugars: 8g)
  • Fiber: 5g
  • Sodium: 420mg
    Note: Nutritional values are approximate. Parmesan cheese adds about 50 kcal and 4g of protein per serving if included.

Allergy Information:

  • Contains: Gluten (from spaghetti), potential dairy (if using Parmesan cheese).
  • May Contain: Traces of eggs (some dried pastas are processed in facilities that handle eggs).
  • Free From: Nuts, soy, shellfish, fish.
    Note: For gluten allergies, use gluten-free pasta. For dairy allergies, omit Parmesan cheese.

Easy Cooking Peking Duck Recipe

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Crispy-skinned duck, marinated with honey and spices, roasted, served with pancakes, hoisin, onions, cucumber.

Let’s start cooking and enjoy with family party

Peking Duck Recipe

Ingredients:

  • 1 whole duck (about 5-6 lbs / 2.3-2.7 kg), cleaned
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp maltose (or honey as a substitute)
  • 1 tbsp rice vinegar
  • 4 green onions, julienned
  • 1 cucumber, julienned
  • 12-16 Mandarin pancakes (store-bought or homemade)
  • Hoisin sauce (for serving)

Instructions:

  1. Pat the duck dry with paper towels. Mix honey, soy sauce, and five-spice powder. Rub the mixture inside and outside the duck. Let it marinate in the fridge for 12-24 hours.
  2. Preheat oven to 350°F (175°C). Place duck on a rack in a roasting pan.
  3. Dissolve maltose and rice vinegar in 1/2 cup warm water. Brush the mixture over the duck skin. Let it air-dry for 4-6 hours in a cool, ventilated area or fridge.
  4. Roast the duck for 1.5-2 hours, turning every 30 minutes to ensure even cooking. Increase oven to 400°F (200°C) for the last 15 minutes to crisp the skin.
  5. Rest the duck for 15 minutes, then carve the skin and meat into thin slices.
  6. Serve with warm pancakes, hoisin sauce, green onions, and cucumber.

Nutrition Information (Per Serving, based on 4 servings):

  • Calories: 600 kcal
  • Protein: 45 g
  • Fat: 40 g
    • Saturated Fat: 12 g
  • Carbohydrates: 15 g
    • Sugars: 8 g
  • Sodium: 800 mg
  • Cholesterol: 180 mg

Note: Nutritional values are estimates and may vary based on duck size, preparation methods, and specific ingredient brands. Adjust portions and consult a nutritionist for precise dietary needs.

Rolled Herb-Roasted Turkey Breast

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Rolled Herb-Roasted Turkey Breast: succulent, aromatic, golden-crisp skin, infused with rosemary, thyme, sage, garlic, lemon zest, roasted to perfection, juicy center.

Ingredients:

  • 1 boneless turkey breast (2.5 lbs), skin-on
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • 1/2 cup chicken broth (for roasting pan)
  • Kitchen twine

Steps:

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Prepare Herb Mixture: In a small bowl, combine olive oil, rosemary, thyme, sage, minced garlic, salt, pepper, and lemon zest to form a paste.
  3. Butterfly and Season: Place turkey breast skin-side down on a cutting board. Butterfly thicker parts for even thickness (~1 inch). Spread half the herb mixture over the meat.
  4. Roll and Tie: Roll the turkey tightly into a log, skin on the outside. Secure with kitchen twine at 2-inch intervals.
  5. Apply Remaining Herbs: Rub the outside with the remaining herb mixture.
  6. Roast: Place in a roasting pan, seam-side down. Add chicken broth to the pan. Roast for 1-1.5 hours, until internal temperature reaches 165°F (74°C).
  7. Rest and Slice: Remove from oven, cover loosely with foil, and rest for 10 minutes. Remove twine and slice into 1/2-inch rounds.
  8. Serve: Serve with pan juices or sides like roasted vegetables or mashed potatoes.

Nutrition Information (Per Serving):

  • Serving Size: 1/6 of recipe (~4 oz or 113g)
  • Serves: 6
  • Calories: 180 kcal
  • Protein: 34g (76% of calories)
  • Total Fat: 5g (25% of calories)
    • Saturated Fat: 1g
    • Trans Fat: 0g
    • Monounsaturated Fat: 3g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 0g (0% of calories)
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Cholesterol: 90mg
  • Sodium: 350mg
  • Potassium: 380mg
  • Vitamin A: 2% DV
  • Vitamin C: 1% DV
  • Calcium: 2% DV
  • Iron: 8% DV

Notes:

  • Prep Time: 15 minutes
  • Cook Time: 1-1.5 hours
  • Tips:
    • For crispier skin, increase oven to 400°F (204°C) for the last 10 minutes.
    • Use a meat thermometer for accurate doneness.
    • Removing skin after roasting reduces calories to ~150 kcal and fat to ~2g per serving.
  • Nutrition Notes:
    • Values are estimates based on a 2.5-pound skin-on turkey breast with recipe ingredients.
    • Sodium includes 1 tsp kosher salt; pre-brined turkey may increase sodium to 500-600mg per serving.
    • Percent Daily Values (DV) based on a 2,000-calorie diet. Adjust for individual needs.
    • Data derived from standard nutritional databases; consult a nutritionist for precise needs.

Healthy Sweet and Sour Chicken

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Healthy sweet and sour chicken features lean chicken, vibrant veggies, and a low-sugar sauce. Baked or lightly sautéed, it’s packed with flavor, nutrients, and perfect for a guilt-free meal.

Recipe 1: Healthy Sweet and Sour Chicken (Stovetop, Lower-Sugar)

Source: Adapted from The Real Food Dietitians

Ingredients (Serves 4)

  • Chicken: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Coating: 2 tbsp tapioca starch or cornstarch
  • Vegetables: 2 bell peppers (any color), diced; 1 small onion, diced; 1 cup pineapple chunks (canned in juice, drained, reserve ½ cup juice)
  • Sauce:
    • ½ cup pineapple juice (from canned pineapple)
    • ¼ cup ketchup
    • 2 tbsp apple cider vinegar
    • 2 tbsp coconut aminos (or low-sodium soy sauce)
    • 1 tsp garlic powder
    • 1 tsp ground ginger
  • Oil: 1 tbsp avocado oil (or olive oil)
  • Garnish (optional): Sliced green onions, sesame seeds

Instructions

  1. Prepare Sauce: In a small bowl, whisk together pineapple juice, ketchup, apple cider vinegar, coconut aminos, garlic powder, and ground ginger. Set aside.
  2. Coat Chicken: Toss chicken pieces in tapioca starch or cornstarch to lightly coat.
  3. Cook Chicken: Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
  4. Cook Vegetables: In the same skillet, add bell peppers and onion. Sauté for 3-4 minutes until tender.
  5. Combine: Return chicken to the skillet, add pineapple chunks and sauce. Stir and cook for 2-3 minutes until the sauce thickens.
  6. Serve: Garnish with green onions and sesame seeds, if desired. Serve over brown rice, cauliflower rice, or quinoa.

Nutrition Information (Per serving, without rice)

  • Calories: ~314 kcal
  • Protein: 27 g
  • Carbohydrates: 36 g
  • Fat: 8 g
  • Fiber: 4 g
  • Sugar: 24 g
  • Sodium: 614 mg
  • Vitamin C: 163 mg (high due to bell peppers and pineapple)

Note: Nutrition is approximate and depends on exact ingredients used.

Preservation

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet over medium heat or microwave for 1-2 minutes, stirring to maintain texture.
  • Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet to avoid a rubbery texture.

Turkey pesto roast

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Succulent turkey breast slathered with vibrant pesto, roasted to golden perfection. Juicy, flavorful, and aromatic, it’s a delightful twist on classic roast, perfect for festive gatherings or cozy dinners.

Turkey Pesto Roast Recipe

A flavorful, juicy turkey breast coated with vibrant pesto, roasted to perfection. Perfect for festive occasions or a hearty family dinner.

Serves

6-8 people

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes

Ingredients

  • 1 (4-5 lb) boneless turkey breast, skin-on
  • 1/2 cup prepared basil pesto (store-bought or homemade)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth (for roasting pan)
  • Fresh basil leaves (for garnish, optional)

Homemade Pesto (Optional)

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Prepare Pesto (if making homemade): In a food processor, blend basil, pine nuts, Parmesan, and garlic. Slowly drizzle in olive oil until smooth. Season with salt and pepper.
  3. Season Turkey: Pat turkey breast dry. Rub with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Apply Pesto: Spread a thick layer of pesto over the turkey breast, ensuring even coverage.
  5. Roast: Place turkey in a roasting pan. Pour chicken broth into the pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 165°F (74°C).
  6. Rest: Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.
  7. Serve: Slice turkey and garnish with fresh basil. Serve with pan juices or your favorite sides.

Nutrition Information (Per Serving, Approx.)

  • Calories: 380 kcal
  • Protein: 42g
  • Fat: 20g
    • Saturated Fat: 4g
  • Carbohydrates: 2g
    • Sugars: 0g
  • Fiber: 0g
  • Sodium: 620mg

Note: Nutrition values are approximate and based on a 6 oz serving of turkey with pesto. Values may vary depending on specific ingredients used.

Tips

  • Pair with roasted vegetables or mashed potatoes for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven at 325°F (165°C) to maintain juiciness.

Chicken Veg-Sub sandwiches

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Chicken Veg Sub sandwiches combine tender chicken, fresh veggies, and savory sauces in a soft roll. Perfect for a quick, healthy meal, customizable with cheese, lettuce, tomatoes, paper and more

Chicken Veg-Sub Sandwich Recipe

Ingredients (Serves 2)

  • 2 (6-inch) soft sub rolls, sliced lengthwise
  • 1 (8 oz) boneless, skinless chicken breast, grilled and sliced
  • 1 cup lettuce, shredded
  • 1 medium tomato, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup green bell pepper, sliced
  • 2 slices cheddar cheese (optional)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare Chicken: Season chicken breast with salt, pepper, and olive oil. Grill over medium heat for 5-6 minutes per side until cooked (internal temperature 165°F). Slice thinly.
  2. Toast Rolls: Lightly toast sub rolls in an oven at 350°F for 2-3 minutes.
  3. Assemble Sandwich: Spread mayonnaise and Dijon mustard on both sides of each roll. Layer chicken slices, lettuce, tomato, red onion, green pepper, and cheese (if using).
  4. Serve: Close the sandwich and serve immediately, or wrap for a portable meal.

Nutrition Information (Per Serving, without cheese)

  • Calories: 420 kcal
  • Protein: 28g
  • Fat: 14g (Saturated: 2g)
  • Carbohydrates: 46g (Fiber: 4g, Sugars: 6g)
  • Sodium: 680mg

Note: Adding cheese increases calories by ~100 kcal and fat by ~8g per slice. Values are approximate and depend on ingredient brands and portion sizes.

Seared Salmon with Fresh Garden Salad

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A beautifully prepared dish featuring a seared salmon fillet served alongside a fresh, vibrant salad. The salad includes mixed greens, cherry tomatoes, red onion, cucumber, and a lemon wedge for garnish. Based on this, I’ll create a modern-style recipe for a Seared Salmon with Fresh Garden Salad, including per-serving details and nutrition information.

Seared Salmon with Fresh Garden Salad

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

For the Seared Salmon:

  • 1 salmon fillet (150g, skin-on, sustainably sourced)
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp fresh lemon juice (for finishing)

For the Fresh Garden Salad:

  • 1 cup mixed greens (e.g., arugula, spinach, or spring mix, about 30g)
  • 5 cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1/4 cucumber, sliced into half-moons
  • 1 lemon wedge (for garnish and squeezing)

For the Salad Dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 tsp honey (optional, for a touch of sweetness)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Fresh Garden Salad

  1. In a medium bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently to coat. Set aside with a lemon wedge on top for garnish.

Step 2: Sear the Salmon

  1. Pat the salmon fillet dry with a paper towel. Season both sides with smoked paprika, garlic powder, salt, and black pepper.
  2. Heat 1 tsp olive oil in a non-stick skillet over medium-high heat.
  3. Place the salmon fillet skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) for medium doneness.
  4. Squeeze fresh lemon juice over the salmon just before removing it from the skillet.

Step 3: Plate and Serve

  1. Arrange the fresh garden salad on one side of a plate.
  2. Place the seared salmon fillet next to the salad.
  3. Serve immediately with the lemon wedge on the side for an extra squeeze of citrus.

Nutrition Information (Per Serving)

  • Calories: 380 kcal
  • Protein: 35g
  • Fat: 24g
    • Saturated Fat: 4g
  • Carbohydrates: 10g
    • Dietary Fiber: 3g
    • Sugars: 5g
  • Sodium: 480mg
  • Cholesterol: 85mg

Nutritional Notes:

  • Salmon: A fantastic source of omega-3 fatty acids, which support heart and brain health, and high-quality protein.
  • Mixed Greens and Veggies: Provide vitamins A, C, and K, as well as antioxidants and fiber for digestive health.
  • Dressing: The olive oil adds healthy monounsaturated fats, while the lemon juice provides a boost of vitamin C.
  • For a lower-calorie option, you can reduce the amount of olive oil in the dressing or skip the honey.

Modern Style Notes

This dish embodies a modern, health-conscious approach with its emphasis on fresh, colorful ingredients and a light, zesty dressing. The seared salmon with its smoky paprika seasoning adds a trendy flavor profile, while the vibrant salad brings a crisp, refreshing contrast. The presentation—salmon alongside a neatly arranged salad with a lemon wedge—gives it a clean, restaurant-quality aesthetic. For an extra modern touch, you could sprinkle some edible flowers or microgreens over the salad, or serve the salmon with a drizzle of balsamic glaze.

Sweet chilli chicken stir-fry

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Sweet Chili Chicken Stir-Fry Recipe

Ingredients:

  • Chicken:
    • 500g boneless, skinless chicken breast or thighs (cut into thin strips)
  • Vegetables:
    • 1 red bell pepper (sliced)
    • 1 yellow bell pepper (sliced)
    • 1 carrot (julienned)
    • 1 small broccoli head (cut into florets)
    • 1 onion (sliced)
    • 2 cloves garlic (minced)
  • For the Sauce:
    • 1/3 cup sweet chili sauce
    • 2 tbsp soy sauce (low-sodium)
    • 1 tbsp honey or brown sugar
    • 1 tsp sesame oil
    • 1 tbsp rice vinegar
  • Other:
    • 2 tbsp vegetable oil
    • 1 tsp cornstarch (optional, for thickening)
    • Cooked rice or noodles (for serving)
    • Sesame seeds and chopped green onions (for garnish)

Instructions:

  1. Prepare the Sauce:
    In a small bowl, mix sweet chili sauce, soy sauce, honey, sesame oil, and rice vinegar. Set aside. For a thicker sauce, dissolve cornstarch in 1 tbsp of water and add to the sauce.
  2. Cook the Chicken:
    Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken strips and stir-fry until fully cooked and golden brown, about 4-5 minutes. Remove from the pan and set aside.
  3. Cook the Vegetables:
    In the same pan, add another tablespoon of vegetable oil. Stir-fry garlic and onions until fragrant, then add the bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Combine and Toss:
    Return the chicken to the pan. Pour the sauce over the chicken and vegetables, tossing to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  5. Serve:
    Serve hot over steamed rice or noodles. Garnish with sesame seeds and chopped onions.

Nutritional Information (per serving, serves 4):

  • Calories: 320 kcal
  • Protein: 28g
  • Carbohydrates: 25g
  • Fat: 11g
  • Fiber: 4g
  • Sodium: 620mg

(Nutritional values are approximate and depend on specific ingredient brands.)

Chicken curry

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Chicken Carry cooking best way and get taste it like eating first time

delicious chicken curry with veg

Classic Chicken Curry Recipe

Ingredients:

  • Chicken: 1 kg (bone-in or boneless, cut into pieces)
  • Onions: 3 medium, finely chopped
  • Tomatoes: 2 medium, finely chopped or pureed
  • Garlic: 4 cloves, minced
  • Ginger: 1-inch piece, grated
  • Green chilies: 2, slit
  • Yogurt: 1/2 cup (whisked)
  • Curry leaves: A handful (optional)
  • Cooking oil: 3 tbsp (vegetable or mustard oil)
  • Coriander leaves: For garnish

Spices:

  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1 tsp (adjust to taste)
  • Coriander powder: 2 tsp
  • Cumin powder: 1 tsp
  • Garam masala: 1 tsp
  • Whole spices: 2 bay leaves, 4 cloves, 1 cinnamon stick, 2-3 green cardamoms
  • Salt: To taste

Instructions:

  1. Marinate the chicken:
    • In a bowl, mix the chicken with turmeric powder, red chili powder, and a pinch of salt. Let it marinate for 30 minutes.
  2. Cook the base:
    • Heat oil in a large pan over medium heat. Add whole spices (bay leaves, cloves, cinnamon, and cardamoms) and let them release their aroma.
    • Add chopped onions and sauté until golden brown.
    • Stir in the ginger, garlic, and green chilies, cooking until the raw aroma disappears.
  3. Add spices and tomatoes:
    • Mix in coriander powder, cumin powder, and a bit more red chili powder if desired. Stir for 1 minute.
    • Add tomatoes and cook until they soften and the oil separates from the masala.
  4. Incorporate chicken:
    • Add the marinated chicken pieces to the pan. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned.
  5. Simmer the curry:
    • Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling.
    • Add 1 cup of water (or more for a thinner gravy), bring to a boil, then reduce heat and let the curry simmer for 20-25 minutes. Stir occasionally.
  6. Finish with garam masala:
    • Add garam masala powder and adjust salt as needed. Cook for another 2-3 minutes.
  7. Garnish and serve:
    • Sprinkle fresh coriander leaves on top.
    • Serve hot with steamed rice, naan, or roti.

This Chicken Curry is rich, flavorful, and perfect for any occasion!

Nutritional Value of Chicken Curry

(Approximate per serving; based on 1 serving from a recipe yielding 4 servings)

Calories: 300-350 kcal

Macronutrients:

  • Protein: 25-30g (from chicken)
  • Fat: 15g
    • Saturated Fat: 3-5g (depends on oil/yogurt used)
  • Carbohydrates: 10-12g
    • Dietary Fiber: 2g
    • Sugars: 3-4g

Micronutrients:

  • Vitamin A: 15% of the Daily Value (from tomatoes and spices)
  • Vitamin C: 10% of the Daily Value (from tomatoes and chilies)
  • Iron: 2-3mg (supports red blood cell production)
  • Calcium: 50mg (from yogurt and chicken bones)
  • Potassium: 400mg (from chicken and vegetables)

Health Highlights:

  • High in protein, making it excellent for muscle maintenance and growth.
  • Moderate fat content, largely depending on the oil and yogurt used.
  • Provides antioxidants from spices like turmeric and cumin.
  • Low in carbs if served without rice or bread, suitable for low-carb diets.

Note: Nutritional values may vary based on portion size, ingredients, and preparation methods.