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Chicken and Mushroom Curry with Zucchini
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![Chicken and mushroom curry with zucchini Chicken and mushroom curry with zucchini](https://images.eatsmarter.com/sites/default/files/styles/450x338/public/chicken-and-mushroom-curry-with-zucchini-567078.jpg)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
873
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 873 cal. | (42 %) | ||
Protein | 55.25 g | (56 %) | ||
Fat | 66.49 g | (57 %) | ||
Carbohydrates | 21.57 g | (14 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.18 g | (14 %) |
more nutritional values
Vitamin A | 104.19 mg | (13,024 %) | ||
Vitamin D | 0.25 μg | (1 %) | ||
Vitamin E | 3.78 mg | (32 %) | ||
Vitamin B₁ | 0.26 mg | (26 %) | ||
Vitamin B₂ | 0.43 mg | (39 %) | ||
Niacin | 34.43 mg | (287 %) | ||
Vitamin B₆ | 1.4 mg | (100 %) | ||
Folate | 95.96 μg | (32 %) | ||
Pantothenic acid | 2.64 mg | (44 %) | ||
Vitamin B₁₂ | 0.51 μg | (17 %) | ||
Vitamin C | 42.89 mg | (45 %) | ||
Potassium | 1,551.78 mg | (39 %) | ||
Calcium | 122.38 mg | (12 %) | ||
Magnesium | 169.86 mg | (57 %) | ||
Iron | 6.47 mg | (43 %) | ||
Zinc | 3.91 mg | (49 %) | ||
Saturated fatty acids | 44.19 g | |||
Cholesterol | 130.14 mg |
Author of this recipe:
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Ingredients
for
2
- Ingredients
- 300 grams Chicken breasts
- 1 can Coconut milk (400 grams, unsweetened)
- 1 little yellow Zucchini
- 1 green Zucchini
- 50 grams shiitake mushrooms
- 1 Tbsp Curry powder
- 1 garlic clove
- 1 pc fresh ginger (about 3 cm)
- 2 Tbsps vegetable oil
- 250 milliliters Chicken broth
- 1 bunch Basil
- Lime juice
- cane sugar
- salt
- freshly ground peppers
How healthy are the main ingredients?
Coconut milkChicken breastshiitake mushroomgingerBasilZucchiniback to cookbook
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Preparation steps
1.
Cut chicken into thin slices and simmer gently in a pot with coconut milk, about 8 minutes. Rinse zucchini and mushrooms, trim and chop .
2.
Peel ginger and cut into thin slices. Peel garlic and dice finely. Sauté both together in oil with the ground curry for about 2 minutes..
3.
Deglaze with the broth and add the prepared vegetables. Simmer for 5 minutes. Add coconut milk and chicken.
4.
Season generously with sugar, lime juice, salt and pepper. Serve garnished with basil.
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