Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.3% of RDA
• Calories: 33.7% of RDA
• Carbs: 15.9% of RDA
• Fat (total lipid): 34.9% of RDA
• Fiber: 19.6% of RDA
• Fructose: 5.7% of RDA
• Protein: 37.1% of RDA
• Sodium: 10.5% of RDA
• Sugar: 38.4% of RDA
• Vitamin A (IU): 26.2% of RDA
• Vitamin B6: 69.8% of RDA
• Vitamin C: 12.5% of RDA
• Iron: 4.8% of RDA
• Magnesium: 26.2% of RDA
• Manganese: 22.2% of RDA
• Niacin: 90.6% of RDA
• Potassium: 30.3% of RDA
• Zinc: 14.6% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of tomato paste and the yogurt for about 30 minutes in the fridge.
2.
Heat a large, deep skillet over medium high heat and add the remaining tomato paste.
3.
Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and saute until the chicken is mostly cooked.
4.
dd the tomato puree and coconut milk to the pan with the chicken and simmer for 15 or so minutes.
5.
Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 673
Protein 41.8 g
Carbohydrates 43.8 g
Iron 0.90 mg
Fiber 5.50 g
Calcium 33.3 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
