Chicken with Curry and Fruits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 44.93 g | (46 %) | ||
| Fat | 40.98 g | (35 %) | ||
| Carbohydrates | 45.16 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.74 g | (26 %) |
| Vitamin A | 46.74 mg | (5,843 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 27.68 mg | (231 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 87.25 μg | (29 %) | ||
| Pantothenic acid | 2.06 mg | (34 %) | ||
| Biotin | 1.91 μg | (4 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 97.55 mg | (103 %) | ||
| Potassium | 1,105.31 mg | (28 %) | ||
| Calcium | 93.88 mg | (9 %) | ||
| Magnesium | 115.45 mg | (38 %) | ||
| Iron | 4.61 mg | (31 %) | ||
| Iodine | 0.9 μg | (0 %) | ||
| Zinc | 2.67 mg | (33 %) | ||
| Saturated fatty acids | 24.39 g | |||
| Cholesterol | 108.37 mg |
Ingredients
- Ingredients
- 1 mild yellow onion
- ½ Pineapple
- 1 Nectarine
- 3 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 2 Vanilla bean
- 1 red chili pepper
- 1 sprig Lemongrass
- 400 milliliters Chicken broth
- 400 milliliters Coconut milk
- 500 grams Chicken breasts
- salt
- peppers
- 1 pomegranate
- 2 scallions
- Chili powder
Preparation steps
Peel the onion and coarsely chop. Peel the pineapple, remove hard core and dice the flesh small. Set about half aside for garnish. Rinse the nectarine, halve, remove pit and cut into pieces. Sauté the prepared ingredients in a pot in 1 tablespoon hot oil 1-2 minutes. Put in the curry powder and the slit vanilla pods and sauté briefly. Trim the chile, rinse, halve and chop. Rinse the lemongrass, trim both ends, peel outer layers and cut into rings. Put chile and lemongrass in the pot and deglaze with the broth and coconut milk. Simmer about 10 minutes. Then strain through a sieve into another pot. Let simmer a little as needed yet.
Rinse the chicken breasts, pat dry and cut into pieces. Season with salt and pepper and cook at moderate heat in 1 tablespoon hot oil in a nonstick pan fry for 4-5 minutes until golden brown.
Halve the pomegranate, detach the seeds and remove the white membrane. Trim the scallions, rinse and cut diagonally into rings. Put both with the remaining pineapple cubes in remaining oil in another pan, allow to become hot.
Season the soup with salt and chili powder to taste and froth with a hand blender briefly. Arrange the chicken on a plate, pour the soup over top and serve garnished with pineapple mixture.
