Chicken and Pumpkin Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
579
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Chicken breasts
- 300 grams Pumpkin (or 1 butternut squash 1 kg)
- 3 shallots
- 1 Red paprika
- 400 milliliters Coconut milk
- 2 Tbsps soy sauce
- 2 tsps Curry powder
- salt
- freshly ground peppers
- Coriander (for garnish)
Preparation steps
1.
Cut the chicken into bite-sized pieces and season with salt and pepper. Peel the pumpkin, remove the seeds and cut pulp into cubes. Peel shallots and finely chop. Rinse peppers, trim, remove seeds and cut into small cubes.
Heat coconut milk in a pot, add the vegetables and simmer until soft, about 15 minutes. Then add the chicken and simmer briefly, about 5 minutes. Stir in the soy sauce and curry, season with salt and pepper and serve garnished with cilantro leaves.
2.
Optionally, serve the curry in hollowed-out and heated pumpkins (do not peel pumpkins, cut out a lid and scoop out pulp).
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