Directions:
- In a small skillet, heat the cooking oil over low heat.
- Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
- Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
- Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.52 Kcal (647 kJ) | ||
| Calories from fat | 127.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 22% | |
|---|---|---|---|
| Cholesterol | 13.42mg | 4% | |
| Sodium | 809.72mg | 34% | |
| Potassium | 173.13mg | 4% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 89.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 226.81 Kcal (950 kJ) | ||
| Calories from fat | 186.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.76g | 22% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 4% | |
| Sodium | 1188.53mg | 34% | |
| Potassium | 254.12mg | 4% | |
| Total Carbs | 8.09g | 2% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 1.2g | 3% | |
| Protein | 3.54g | 5% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 3.5mg | 13% | |
| Calcium | 131.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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