Chicken Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 129 μg | (215 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 47.5 mg | (396 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 32.9 μg | (73 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,595 mg | (40 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 588 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 chicken (about 1.4 kg)
- 2 garlic cloves
- 20 grams ginger
- 1 Red chili pepper
- 1 Eggplant
- 200 grams shiitake mushrooms
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 4 Tbsps Peanut oil
- 2 Tbsps Peanut butter (crunchy)
- 1 Tbsp Indian Curry powder
- 400 milliliters Coconut milk (canned)
- 1 Cinnamon stick
- Lime juice
- 1 pinch brown sugar
- 200 grams Long grain rice
- 500 grams small Bok Choy
- 60 grams Shelled peanut (unsalted)
- 4 Tbsps chopped parsley
Preparation steps
Rinse chicken, pat dry and cut into 8 pieces. Peel garlic and ginger and chop finely. Rinse chile pepper and chop finely. Rinse eggplant, trim and cut into thirds lengthwise. Then cut into 1 cm (approximately 1/2 inch) pieces. Rinse mushrooms and cut into thin slices. Season chicken with salt and pepper and then coat with flour. Fry until light brown in a large pan on all sides in hot oil. Remove and add garlic, chile pepper and ginger to pan. Briefly saute and then add peanut butter, cumin and coconut milk. Add chicken again along with cinnamon stick. Cover and simmer gently for 45 minutes. Add mushrooms and eggplant after 30 minutes. Cook until creamy.
Meanwhile, rinse rice and boil in salted water for about 20 minutes or until done. Rinse bok choy and cut in half lengthwise. Blanch in salted boiling water for 5-8 minutes. Drain and keep warm. Coarsely chop peanuts.
Remove cinnamon stick out of curry and season with lime juice, sugar, salt and pepper. Serve curry with rice and garnished with bok choy, peanuts and parsley.
