Chicken and Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 350 grams carrots
- 200 grams Bamboo shoots (from a can)
- 50 grams Mung bean sprouts (from a can)
- 50 grams Cashews
- 1 Mango
- 1 Red Bell pepper
- 1 Red chili pepper
- 1 green chili pepper
- 4 Tbsps Lime juice
- 5 Tbsps vegetable oil
- 2 Tbsps sesame oil
- 2 Tbsps Curry powder
- 3 tsps brown sugar
- 1 Lime (zested)
- salt
Preparation steps
Rinse the chicken, pat dry and cut into strips. Drain the bamboo shoots and cut into thin strips. Drain the mung bean sprouts and leave to drain. Peel the mango, cut the flesh from the core and dice. Rinse the peppers, remove the seeds and cut into cubes.
Rinse the chiles, cut in half, remove the seeds and cut into strips. Mix the lime juice with the brown sugar and sesame oil. Heat the oil in a wok or a deep frying pan and stir-fry the carrots, bamboo strips, mango, red pepper and 1 tablespoon curry powder 3 minutes. Add the mung bean sprouts and cashews and continue to cook 2 minutes.
Remove the vegetables with a slotted spoon and add the chicken to the pan. Saute together with the remaining curry powder and chile. Return the vegetables to the pan, pour in the lime juice and sesame oil mixture. Season again with salt and serve sprinkled with lime zest.
