Chicken Curry with Lentils
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 331 kcal | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Roughage | 9.6 g | (32 %) | ||
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (about 120 grams)
- 1 garlic clove
- 1 pc fresh ginger (20 grams)
- 500 grams Broccoli
- 4 scallions
- 2 Tomatoes
- 2 Tbsps sesame oil
- 100 grams red Lentils
- 1 Tbsp red Curry paste
- 100 milliliters Coconut milk
- 150 milliliters Chicken broth
- 2 Tbsps soy sauce
- 2 stalks cilantro
Preparation steps
Rinse chicken under cold water, pat dry and cut into cubes. Peel garlic and ginger and finely chop. Rinse broccoli and drain. Rinse scallions, trim and cut into rings. Rinse the tomatoes, cut into quarters, remove seeds and cut into strips.
Heat 1 tablespoon oil in a pan. Add diced chicken and brown on all sides over high heat, 3-4 minutes. Remove from pan and set aside.
Add the remaining oil to the pan and add lentils, garlic and ginger. Sauté over medium heat for 3 minutes. Stir in curry paste, pour in coconut milk and broth and simmer over low heat for about 5 minutes. Add scallions and broccoli and simmer for about 5 minutes. Mix in tomatoes and chicken in and simmer 2-3 minutes.
Season curry with soy sauce. Rinse cilantro, shake dry and pluck leaves. Pour curry into 4 bowls and garnish with cilantro.