Chicken and Apple Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the chicken curry
- 500 grams Chicken breasts
- 1 Tbsp sunflower oil
- 1 Tbsp Curry powder
- 2 Apple (red, slightly sour)
- salt
- peppers
- ½ bunch parsley
- For the carrots buffer
- 300 grams potatoes
- 500 grams carrots
- 1 shallot
- 1 garlic clove
- 4 sprigs marjoram
- 2 eggs
- salt
- peppers
- Nutmeg (freshly grated)
- 1 tsp lemon zest
- vegetable oil (for frying)
Preparation steps
Rinse chicken, pat dry, cut into strips and season well with salt and pepper. Heat the oil in a pan and cook chicken until browned. Remove from pan. Rinse and quarter apples, remove seeds and cut into small wedges. Fry apples in the pan briefly, then remove. Add cream and curry and stir to combine. Return the chicken to the pan and heat over low heat (do not boil!). Season with salt and pepper and keep warm.
Meanwhile, peel potatoes and carrots. Dice potatoes cook in plenty of salted boiling water, 10-15 minutes. Drain potatoes and press through a potato ricer. Finely grate carrots. Peel and coarsely chop shallot and garlic, then press both through a garlic press. Rinse marjoram, shake dry and finely chop leaves. In a bowl, mix together potatoes, carrots, shallots and garlic, and marjoram. Stir in eggs and season with salt, pepper, nutmeg and lemon zest. With wet hands, form mixture into 8 patties. Heat oil in a large non-stick frying pan. Fry patties over medium heat until golden-brown, about 10 minutes per side. Season curry to taste and mix in parsley. Warm apples in a small pan and serve with the potato cakes and curry on warmed plates. Garnish with parsley.
