Coconut Chicken Curry with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 ozs Basmati rice
- salt
- 7 ozs unsweetened Coconut milk (canned)
- 7 ozs chicken stock
- 3 Tbsps lemon juice
- cilantro
- 1 Tbsp Curry powder
- ½ tsp Sambal oelek
- salt
- freshly ground peppers
- 4 small Chicken breasts
- 1 large red Bell pepper
- 3 Tbsps clarified butter
Preparation steps
Bring salted water to a boil in a pot for the rice, according to the package instructions.
Rinse the rice briefly, add to the pot and cook covered over very low heat for about 20 minutes.
Bring the coconut milk and chicken stock to a boil. Rinse the cilantro, shake dry and chop. Add the lemon juice, cilantro, curry powder and sambal oelek to the coconut milk and season with salt and pepper.
Cut the chicken breasts into thin strips. Rinse the bell pepper, cut in half, remove the seeds and dice.
Heat some butter in a pan. Brown the chicken breast strips, add the diced bell pepper and cook over medium heat. Pour in the coconut milk mixture and simmer for about 10 minutes. Season with salt and pepper to taste.
Serve the chicken curry with and the basmati rice.
