Chicken Curry with Carrots
Potatoes and chicken filet provide plenty of growth-promoting protein plus a thick portion of B vitamins. Carrots provide lots of vitamin A for eyes and skin.
It becomes fruity with pineapple, apricot or peach in cubes: add the fruit only at the end and reduce the carrots by 100 g. Instead of carrot, pumpkin is also tasty.
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,401 mg | (35 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 7 ozs Chicken breasts
- 1 tsp mild Curry powder
- salt
- 1 tsp Pastry flour (type 1050)
- 3 large potatoes (about 400 grams)
- 3 carrots (about 300 grams)
- 1 onion
- 2 Tbsps Canola oil
- 1 Tbsp Sour cream
Preparation steps
Rinse chicken, pat dry and cut into small pieces.
In a bowl, mix together the curry powder, salt and flour. Add chicken pieces and toss to coat thoroughly.
Peel potatoes and cut into small (about 3 cm) (approximately 1-inch) dice.
Trim carrots, peel and cut into about 1/2 cm (approximately 1/4-inch) thick slices.
Peel onion and finely chop. Heat oil in a pot and cook onion until translucent.
Add chicken, potatoes and carrots and cook briefly, stirring. Season lightly with salt and cook until chicken is starting to brown, 2-3 minutes more.
Add 200 ml (approximately 3/4 cup) of water, cover and cook until chicken is cooked through and vegetables are tender, about 10 minutes. Add more water as needed to keep the curry from becoming too dry. Stir in the sour cream, season to taste and serve.