Healthy Gourmet Kitchen

Chicken Curry with Matcha Tea

and lime
Average: 4.7 (3 votes)
(3 votes)
Chicken Curry with Matcha Tea

Chicken curry with matcha tea - Asia style green vitamin pot

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Health Score:
94 / 100
35 min.

Healthy, because

Even smarter

Nutritional values

Due to the processing of whole tea leaves, matcha tea scores with a high content of valuable ingredients, especially with many cell-protecting antioxidants. Get fit through spring with these immune boosters: Sugar snap peas provide a great defense combo of vitamin C and zinc.

Vegetarians replace the fish sauce in this aromatic curry with soy sauce. Also be careful with the curry paste: not every variety is vegetarian, take a look at the ingredients list!

1 serving contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein35 g(36 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A138.8 mg(17,350 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K28 μg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin22.1 mg(184 %)
Vitamin B₆0.8 mg(57 %)
Folate48.8 μg(16 %)
Pantothenic acid1.8 mg(30 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C36.4 mg(38 %)
Potassium649 mg(16 %)
Calcium50 mg(5 %)
Magnesium65 mg(22 %)
Iron3.4 mg(23 %)
Iodine4.5 μg(2 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.3 g
Uric acid363.8 mg
Cholesterol77.5 mg


1 oz green Curry paste (2 Tablespoons)
2007 ozs Coconut milk
9 ozs Vegetable broth
2 Tbsps Lime juice
1 tsp Fish sauce
2 tsps Matcha tea powder
18 ozs Chicken breasts
12 ozs Snow peas
34 ozs Bok Choy
1 Tbsp Coconut oil
1 bunch cilantro
1 organic lime
How healthy are the main ingredients?
Coconut milkChicken breastSnow peaBok Choy

Preparation steps


Sauté curry paste in a saucepan over medium heat, stirring, for 2-3 minutes. Add coconut milk and broth and bring to a boil over medium heat. Season with lime juice and fish sauce, add tea powder and stir in.


Rinse chicken breast fillet, pat dry, and cut into strips. Clean sugar snap peas and bok choy, wash, and cut into pieces. Heat oil in a large frying pan or wok. Sear the meat in it on all sides for about 5 minutes over medium heat until lightly browned.


Add vegetables and steam for another 5 minutes. Bring curry sauce to a boil, add to meat and mix.


Wash the coriander, shake dry, and pluck the leaves. Rinse lime and cut into wedges. Arrange chicken curry in bowls, sprinkle with cilantro, sprinkle with pepper, and garnish with lime wedges.