Chicken Curry Wiht Lemongrass and Baby Corn
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.1 mg | (326 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (about 1kg)
- 1 can Coconut milk (unsweetened, 400 grams)
- 250 milliliters water
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- Lemongrass
- ground ginger (1/2 teaspoon)
- ground coriander (1/2 teaspoon)
- 1 tsp Turmeric
- 2 Lemon leaves
- 250 grams Baby corn cob (jarred)
- 1 Tbsp butter
Preparation steps
1.
Cut the chicken into 8 pieces and season with salt and pepper.
2.
In a bowl, stir together the coconut milk and the water. Heat the oil in a skillet. Peel and finely chop the onion and garlicand saute until the onion is translucent, Add the chicken pieces and saute until golden brown.
3.
Stir the ginger, coriander and turmeric into the pan and saute 3 minutes. Add the lemongrass, lemon leaves and the coconut milk. Add the chicken and simmer until the chicken is cooked through, 20-25 minutes. Drain the baby corn. Heat the butter in a pan, add the baby corn and saute until heated through. add to the chicken and serve garnished with finely chopped lemon leaves.
