Chicken Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 57.9 mg | (483 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 688 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 coarsely chopped garlic cloves
- 2 ½ centimeters fresh chopped coarsely ginger (Thyme, oregano, basil)
- 50 grams slivered almonds
- 5 Tbsps Peanut oil
- 2 bay leaves
- 8 Cardamom
- 4 cloves
- 1 pc Cinnamon stick (3 cm)
- 1 onion (finely chopped)
- 1 Tbsp ground Cumin
- 1 Tbsp ground cilantro
- ½ tsp cayenne pepper
- 1 Tbsp tomato puree
- 1 ½ kilograms skinless chicken (in serving pieces)
- 1 ¼ tsps salt
- 3 Tbsps Sour cream
- ½ tsp Garam Masala
- 150 milliliters water
Preparation steps
1.
In a blender, puree the garlic, ginger and almonds with 6 tablespoons water to a paste.
2.
Heat the oil in a large pan and saute the bay leaves, cardamom pods, cloves and cinnamon stick about 10 seconds, stir in the onion and cook, stirring until lightly browned. Add the garlic paste, cumin, coriander and cayenne pepper and cook 4 minutes over low heat, stirring frequently. Add the tomato puree and cook 1 minute longer.
Add the chicken pieces to the pan, salt, sour cream, garam masala and water to the pan, mix well, cover and simmer over low heat until the chicken is cooked through, about 25 minutes. Serve.
