Asian Chicken Curry Bowl

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Asian Chicken Curry Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein22.71 g(23 %)
Fat22.05 g(19 %)
Carbohydrates9.78 g(7 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A100.07 mg(12,509 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin14.17 mg(118 %)
Vitamin B₆0.51 mg(36 %)
Folate27.74 μg(9 %)
Pantothenic acid0.84 mg(14 %)
Biotin4.34 μg(10 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C20.51 mg(22 %)
Potassium577.86 mg(14 %)
Calcium35.51 mg(4 %)
Magnesium51.34 mg(17 %)
Iron2.02 mg(13 %)
Zinc1.21 mg(15 %)
Saturated fatty acids12.78 g
Cholesterol54.82 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastgarlictomatolemonsesame oilCoconut milk

Ingredients

for
4
Ingredients
3
Chicken breasts (600 g approx. )
2 cloves
garlic (chopped)
1 teaspoon
freshly grated Ginger root
1 tablespoon
½ cup
3.333 cups
freshly ground Black pepper
½
lemon (juice)
2 tablespoons
cup
2 teaspoons
2 sprigs
2 sprigs
Cilantro (/coriander)

Preparation steps

1.
Cut the chicken breast fillets into strips approximately 1.5 - 2 cm/1/2-3/4 inches wide.
2.
Heat the sesame oil in a wok or skillet and fry the chicken, garlic and ginger for 3 - 4 minutes. Then stir in the coconut milk, tomato puree, curry paste and vegetable broth and simmer for a further 4 minutes or so. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and cut into wedges. Add to the chicken curry shortly before the end of cooking time.
3.
To serve, wash the basil and cilantro/coriander, shake dry and strip off the leaves. Stir into the curry, season with salt and pepper and add lemon juice to taste. Serve in bowls accompanied by rice.