Chicken Curry Indian Style
Healthy, because
Even smarter
Nutritional values
The Indian chicken curry offers lean chicken meat, therefore it is always very popular with figure-conscious people. But also sportsmen appreciate the meat because of its high protein content. This protein makes our muscles grow and serves as a building material for body cells. In addition, the chicken scores with minerals such as nerve-strengthening magnesium and potassium for a healthy heart.
With the Indian chicken curry goes natural rice or Indian naan bread as a side dish. To make the dish even healthier, you can add other vegetables such as zucchini, aubergine, chickpeas, etc. together with the paprika.
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Chicken breasts
- 200 grams Natural yogurt
- 4 Tbsps Tomato paste
- 1 Tbsp grated fresh ginger
- 2 tsps garlic cloves (pressed)
- 2 tsps Curry powder
- 1 tsp sweet ground paprika
- 1 tsp ground cilantro
- 2 generous pinches Cumin
- 1 pinch cloves
- 1 generous pinch cinnamon
- cayenne pepper (to taste)
- 1 pinch vanilla extract
- sunflower oil
- salt
- 1 onion
- 2 red Bell pepper
- 1 Tbsp lemon juice
- 2 Tbsps chopped cilantro
Preparation steps
Cut the chicken breast into bite-sized piecesand place in a bowl. Add the yogurt, tomato paste and all of the spices. Mix well and marinate in the refrigerator for at least 12 hours.
Peel the onion and cut into small cubes. Rinse the peppers, cut in half, remove the seeds and cut into cubes. Saute both in a little oil briefly and season lightly with salt. Add the chicken with the marinade and cook over medium heat about 15 minutes until the chicken is cooked through. If the sauce is too thick, add a little water. Season with lemon juice, mix in the cilantro and serve with rice.
