Asian Chicken Curry Bowl
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Chicken breasts (600 g approx. )
- 2 cloves garlic cloves (chopped)
- 1 tsp freshly grated ginger
- 1 Tbsp tomato puree
- ½ cup Vegetable broth
- 3.333 cups Tomatoes
- salt
- freshly ground Black pepper
- ½ lemon (juice)
- 2 Tbsps sesame oil
- ⅞ cup Coconut milk
- 2 tsps red Curry paste
- 2 sprigs Thai basil
- 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.
