Chicken Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 53.37 g | (54 %) | ||
| Fat | 39.3 g | (34 %) | ||
| Carbohydrates | 14.96 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.39 g | (15 %) |
| Vitamin A | 236.52 mg | (29,565 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 5.95 mg | (50 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 31.73 mg | (264 %) | ||
| Vitamin B₆ | 1.05 mg | (75 %) | ||
| Folate | 30.18 μg | (10 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 14.86 μg | (33 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 31.64 mg | (33 %) | ||
| Potassium | 784.53 mg | (20 %) | ||
| Calcium | 148.01 mg | (15 %) | ||
| Magnesium | 118.21 mg | (39 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Iodine | 8.87 μg | (4 %) | ||
| Zinc | 2.49 mg | (31 %) | ||
| Saturated fatty acids | 16.45 g | |||
| Cholesterol | 196.33 mg |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 1 onion
- 2 garlic cloves
- 10 grams ginger
- 1 green chili pepper
- 3 Cardamom
- 3 cloves
- 2 Tbsps Ghee (or clarified butter)
- 1 tsp ground cilantro
- 1 pinch ground allspice
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Tomato paste
- 80 grams ground, blanched almonds
- 250 milliliters Chicken broth
- 200 milliliters Whipped cream
- salt
- cilantro (for garnish)
Preparation steps
Rinse the meat, pat dry and cut into bite-sized pieces. Peel and chop the onion and garlic. Peel the ginger and grate finely. Rinse the chile, seed and chop. Cut the cardamom pods and remove the small seeds. Finely crush the seeds along with the cloves in a mortar.
Heat the ghee in a large saucepan and sauté the onions. Add the cloves and cardamom mixture and saute. Add the chicken, the garlic and ginger and saute for 3-5 minutes while stirring. Then stir in the coriander, allspice, cumin and turmeric and cook 2-3 more minutes. Add the tomato paste and almonds and pour in the broth. Stir in the cream and bring to a boil. Let simmer over low heat about 20 minutes until creamy. Season with salt and serve garnished with cilantro leaves.
Serve with basmati rice, if desired
