Chicken Curry with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 68.16 g | (70 %) | ||
| Fat | 29.86 g | (26 %) | ||
| Carbohydrates | 20.28 g | (14 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 3.43 g | (11 %) |
| Vitamin A | 219.45 mg | (27,431 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 1.54 mg | (13 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 41.71 mg | (348 %) | ||
| Vitamin B₆ | 1.47 mg | (105 %) | ||
| Folate | 44.05 μg | (15 %) | ||
| Pantothenic acid | 2.27 mg | (38 %) | ||
| Biotin | 5.44 μg | (12 %) | ||
| Vitamin B₁₂ | 0.68 μg | (23 %) | ||
| Vitamin C | 44.56 mg | (47 %) | ||
| Potassium | 1,198.47 mg | (30 %) | ||
| Calcium | 123.66 mg | (12 %) | ||
| Magnesium | 120.31 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 3.14 mg | (39 %) | ||
| Saturated fatty acids | 17.57 g | |||
| Cholesterol | 181.94 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 pc fresh ginger (about 2 cm)
- 1 onion
- 100 grams Yogurt (0.1% fat)
- 2 tsps Garam Masala
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- 1 generous pinch Ground cinnamon
- 1 generous pinch ground Cardamom
- ½ tsp sweet ground paprika
- 400 grams pureed Tomatoes
- salt
- 800 grams skinless Chicken breasts
- ½ red Bell pepper
- ½ green Bell pepper
- 2 Tbsps Ghee (or butter)
- 1 Tbsp Tomato paste
- 200 milliliters Coconut milk
- Vegetable broth (as needed)
- 1 handful Cashews
- cayenne pepper
- 1 Tbsp Lime juice
- 1 tsp honey
Preparation steps
Peel the garlic, ginger and onion. Cut the onion in half and thinly slice. Finely dice the garlic and ginger and mix well with yogurt, garam masala, cumin, turmeric, cinnamon, cardamom, pepper, tomato, and 1/2 teaspoon salt.
Rinse the chicken breasts, pat dry, cut into bite-sized pieces and place in a large bowl. Top with the yogurt sauce. Cover and marinate in the refrigerator at least 3 hours (preferably overnight).
Rinse the peppers, remove the seeds and white membranes and finely dice.
Heat the ghee in a large non-stick pan, add the onion and sauté lightly 3 minutes until golden brown. Add the tomato paste and sauté briefly, then add the chicken-yogurt mixture and peppers. Pour in the coconut milk and stir. Dilute as needed with a little vegetable stock. Simmer for about 2 minutes over low heat and stir in the cashews. Season with garam masala, salt, cayenne pepper, lime juice and honey. Serve with rice.
