Chicken Breast with Curry Sauce
Healthy, because
Even smarter
Nutritional values
The chicken breast fillets, which are rich in protein and at the same time low in fat, are ideal for building muscle - protein is also important for many other functions in the body, for example for the formation of collagen and the building of defence cells. The meat also provides magnesium for strong nerves and healthy muscles.
If you are afraid of too much spice, you can also prepare chicken breast in curry sauce without chilli pepper. Vegetarians can also prepare this dish with tofu and replace the chicken stock with vegetable broth.
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 milliliters unsweetened Coconut milk (canned)
- 200 milliliters chicken stock (store-bought)
- 3 Tbsps lemon juice
- 2 Tbsps Curry powder
- ½ tsp Sambal oelek
- 1 Red chili pepper
- salt
- freshly ground peppers
- 4 Chicken breasts
- 1 Tbsp clarified butter
- also
- 400 grams mixed Vegetables (e.g., carrots, scallions, celery)
- 2 Tbsps fine rings scallions
- cilantro
Preparation steps
Boil the coconut milk with the chicken stock. Add the lemon juice, curry powder, sambal oelek, and salt and pepper.
Rinse the chile pepper, cut into rings, and stir into the sauce.
Season chicken breasts with salt and pepper.
Heat the clarified butter in a frying pan. Sauté chicken on both sides for about 8–10 minutes over medium heat.
Peel and rinse the vegetables as needed. Cut into julienne. Blanch them in boiling salted water for 2–3 minutes. Drain.
Serve chicken breast with curry sauce and julienne vegetables. Garnish with scallion tops and cilantro leaves. Serve with basmati rice.
