Chicken Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 white onion
- 1 garlic clove
- 2 red and yellow Bell pepper
- 150 grams Snow peas
- 4 sprigs cilantro
- 2 Chicken breasts (500 grams)
- 3 Tbsps Peanut oil
- ½ Tbsp green Curry paste
- 1 tsp brown sugar
- 3 Tbsps Lime juice
- 400 milliliters Coconut milk
- 3 Tbsps soy sauce
- Coriander (for garnish)
Preparation steps
Peel the onion and garlic. Slice the onion into thin strips. Mince the garlic. Rinse and quarter the peppers. Remove seeds and ribs and cut crosswise into strips. Rinse snow peas, pat dry and halve diagonally. Rinse the cilantro, shake dry and chop the leaves coarsely.
Rinse the chicken breasts, pat dry and cut into thin slices.
Heat 2 tablespoons oil in a wok or a wide, deep pan. Brown the meat. Add the garlic and let brown slightly. Remove from the wok. Saute the onions in the remaining oil until translucent. Add the curry paste and saute briefly while stirring. Stir in the sugar and 1 tablespoon of lime juice. Stir in a third of the coconut milk and bring to a boil. Add the remaining coconut milk and simmer for about 5 minutes. Add peppers and return the chicken and simmer for 2-3 minutes. Add the snow peas and simmer for 1 more minute. Stir in soy sauce and the remaining lime juice.
Stir in the cilantro and serve in bowls.
Garnish with more cilantro leaves as desired.
Serve with rice if desired.
