Chicken choila
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Nepalese roasted chicken tossed with garlic, chilli and mustard oil; 4 servings.
4 servingsFinal yield 650 g
Ingredients
- 750 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 35 gOil, mustard
- 22 gGarlic, raw
- 18 gGinger root, raw
- 5 gSpices, pepper, red or cayenne
- 4 gSpices, cumin seed
- 5 gSpices, coriander seed
- 3 gSpices, turmeric, ground
- 7 gSalt, table
Method
- Cut chicken into 3 cm cubes. Grate garlic and ginger, dry-toast cumin and coriander two minutes and crush.
- Toss chicken with turmeric, half the chilli and 3 g salt; spread in one layer on a tray.
- Roast at 220 °C for 18–20 minutes until the largest cube reaches 74 °C. Rest five minutes and cut into smaller bites.
- Toss warm chicken with mustard oil, garlic, ginger, remaining chilli, toasted spices and 4 g salt. Rest ten minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,311.7 kcal
- Protein
- 172.7 g
- Fat
- 57.6 g
- Total carbohydrate (by difference)
- 19.8 g
- Total dietary fibre (USDA)
- 5.4 g
- Saturated fatty acids
- 8.7 g
- Sodium
- 3,067.4 mg
- Salt (sodium × 2.5)
- 7.7 g
Per serving
- Energy
- 327.9 kcal
- Protein
- 43.2 g
- Fat
- 14.4 g
- Total carbohydrate (by difference)
- 5 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 766.9 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 201.8 kcal
- Protein
- 26.6 g
- Fat
- 8.9 g
- Total carbohydrate (by difference)
- 3.1 g
- Total dietary fibre (USDA)
- 0.83 g
- Saturated fatty acids
- 1.3 g
- Sodium
- 471.9 mg
- Salt (sodium × 2.5)
- 1.2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal