Chicken in Creamy Curry Sauce with Fried Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams yellow onion
- 200 milliliters milk
- 120 grams Pastry flour
- 4 boneless, skinless Chicken breasts
- salt
- Curry powder
- 20 grams clarified butter
- 100 milliliters Vegetable broth
- 100 grams Whipped cream
- vegetable oil (for frying)
Preparation steps
Peel the onions and slice into rings. Pour the milk into a shallow dish and the flour into another. Heat a couple of inches of vegetable oil in a large pot. (Test the temperature by dipping the handle of a wooden spoon into the oil. When small bubbles form, the oil is ready.) Dip the onion rings into the milk then coat with flour. Carefully drop into the hot oil and fry until golden brown. Remove the onions with a slotted spoon, drain on paper towels and season with salt.
Butterfly the chicken breasts and pound until even in thickness. Season with salt and curry powder. Heat the clarified butter in a large pan and cook the chicken breasts for about 3 minutes on each side. Add the vegetable broth and heavy cream to the pan and simmer until slightly thickened. Plate the chicken breasts, spoon the sauce over the top and serve with the fried onions.
