Chicken Curry with Mango
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- salt
- peppers
- Curry
- ½ bunch scallions
- 200 grams Green beans
- 1 Mango
- 100 milliliters Coconut milk
- 100 milliliters Vegetable broth
- 1 pc ginger (20 grams)
- 1 garlic clove
- cilantro
- 1 Tbsp soybean oil
Preparation steps
1.
Pat chicken dry and cut into 2 cm (approximately 3/4 inch) cubes. Rinse, trim and finely chop white parts of scallions. Slice scallion greens crosswise. Peel and very finely chop garlic and ginger. Rinse, trim and cook beans in salted boiling water, about 4 minutes. Rinse and drain beans and cut into pieces.
2.
Peel mango and slice fruit away from pit, then finely dice mango. Sauté garlic and ginger in oil. Add chicken and sear until browned. Add beans and scallions and cook, stirring, about 2 minutes. Stir in mango, season with salt and pepper and sprinkle with curry powder. Add broth and coconut milk. Mix well. Cover and simmer 2-3 minutes. Season to taste and serve on preheated plates.
