Chicken and Vegetable Curry

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Chicken and Vegetable Curry
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
670
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie670 cal.(32 %)
Protein38 g(39 %)
Fat36 g(31 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage15.7 g(52 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.3 mg(78 %)
Vitamin K129.4 μg(216 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.3 mg(169 %)
Vitamin B₆1.3 mg(93 %)
Folate283 μg(94 %)
Pantothenic acid3.5 mg(58 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C132 mg(139 %)
Potassium1,849 mg(46 %)
Calcium150 mg(15 %)
Magnesium183 mg(61 %)
Iron9.8 mg(65 %)
Iodine14 μg(7 %)
Zinc4 mg(50 %)
Saturated fatty acids20.7 g
Uric acid356 mg
Cholesterol47 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
300 grams Chicken breasts
500 grams waxy potatoes
1 stalk Leeks
500 grams Cauliflower
200 grams Peas (frozen)
1 onion
5 Tbsps vegetable oil
1 tsp yellow Curry paste
120 grams Red Lentils
400 milliliters Broth
400 milliliters Coconut milk
1 Tbsp bright soy sauce
salt
peppers

Preparation steps

1.

Rinse the chicken breasts in cold water, pat dry and cut into bite-size strips. Heat 3 tablespoons of oil in a pan or wok and stir fry the chicken over high heat for 3-5 minutes. Season with salt and pepper.

2.

Rinse, peel and dice the potatoes. Rinse the leek and slice into thick rings. Break or cut the cauliflower into florets. Thaw the peas, and peel and dice the onion. Heat the remaining oil in a saucepan and sauté the curry paste briefly. Add the diced potatoes, cauliflower and lentils, then add the broth and coconut milk. Add the rest of the vegetables and simmer over low heat for about 15 minutes until creamy. Add the chicken back to the pan, heat briefly and season with soy sauce.

3.

Serve with basmati rice.