Asian Chicken Curry Bowl

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Asian Chicken Curry Bowl
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 cal.(15 %)
Protein38 g(39 %)
Fat13 g(11 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin24.1 mg(201 %)
Vitamin B₆1 mg(71 %)
Folate66 μg(22 %)
Pantothenic acid1.8 mg(30 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C33 mg(35 %)
Potassium897 mg(22 %)
Calcium52 mg(5 %)
Magnesium78 mg(26 %)
Iron3.5 mg(23 %)
Iodine3 μg(2 %)
Zinc2 mg(25 %)
Saturated fatty acids7.3 g
Uric acid295 mg
Cholesterol93 mg
Complete sugar6 g

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
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.

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