Chicken Curry with Basmati Rice
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
31156
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 31,156 cal. | (1,484 %) | ||
| Protein | 7,078 g | (7,222 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 8.2 mg | (1,025 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 77 mg | (642 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 21.3 mg | (2,130 %) | ||
| Vitamin B₂ | 27.1 mg | (2,464 %) | ||
| Niacin | 4,520.3 mg | (37,669 %) | ||
| Vitamin B₆ | 159.2 mg | (11,371 %) | ||
| Folate | 2,802 μg | (934 %) | ||
| Pantothenic acid | 253.1 mg | (4,218 %) | ||
| Biotin | 613.3 μg | (1,363 %) | ||
| Vitamin B₁₂ | 120 μg | (4,000 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 79,735 mg | (1,993 %) | ||
| Calcium | 4,266 mg | (427 %) | ||
| Magnesium | 8,200 mg | (2,733 %) | ||
| Iron | 334.8 mg | (2,232 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 313.4 mg | (3,918 %) | ||
| Saturated fatty acids | 83.2 g | |||
| Uric acid | 54,118 mg | |||
| Cholesterol | 18,600 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Basmati rice
- salt
- 250 grams green Peas
- 600 Chicken breasts (ready to cook, skinless)
- 2 Tbsps Corn oil
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 Tbsp yellow Curry paste
- 400 milliliters Coconut milk
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp Turmeric
- salt
- freshly ground peppers
- 2 Tbsps Mango chutney (from a jar)
Preparation steps
1.
Cook the rice in boiling salted water until al dente. Thaw the peas, blanch, drain and rinse with cold water. Mix with the finished cooked rice and season.
2.
Rinse the chicken, pat dry and cut into bite-size pieces. Heat the oil in a large frying pan, add the chicken meat and cook about 4 minutes while stirring. Remove and set aside. Peel the onions, ginger and garlic, chop finely and cook in fat. Stir in the curry paste, the coconut milk and the spices and place the meat back. Simmer about 15 minutes over medium heat.
3.
Stir in the chutney, season to taste, spread the rice on plates and serve curry on top.
