Chicken Curry with Rice and Mango Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,157 cal. | (55 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 158 g | (105 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 1,747 mg | (44 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 528 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 108 g |
Ingredients
- For the chicken curry
- 250 grams Basmati rice
- 1 sm can Saffron
- 200 milliliters unsweetened Coconut milk (canned)
- 200 milliliters chicken stock
- 3 Tbsps lemon juice
- cilantro
- 1 Tbsp Curry powder
- ½ tsp Sambal oelek
- salt
- freshly ground peppers
- 4 small Chicken breasts
- 1 big red Bell pepper
- 3 Tbsps clarified butter
- For the Mango Chutney (makes 3 x 500 ml jars)
- 2 Apple
- 3 large ripe Mangoes
- 100 grams raisins
- 2 fresh green chili peppers
- 300 milliliters Fruit Vinegar
- 2 Tbsps light Mustard seed
- 150 grams cane sugar
- 1 tsp salt
- ¼ tsp cayenne pepper
Preparation steps
For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
Serve the chicken in curry sauce with saffron rice and the mango chutney.
