Chicken with Curry Sauce, Mango and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 50.34 g | (51 %) | ||
| Fat | 27.8 g | (24 %) | ||
| Carbohydrates | 24.88 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 107.87 mg | (13,484 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 2.35 mg | (20 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 31.39 mg | (262 %) | ||
| Vitamin B₆ | 1.11 mg | (79 %) | ||
| Folate | 64.73 μg | (22 %) | ||
| Pantothenic acid | 1.98 mg | (33 %) | ||
| Biotin | 1.99 μg | (4 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 40.15 mg | (42 %) | ||
| Potassium | 869.71 mg | (22 %) | ||
| Calcium | 63.99 mg | (6 %) | ||
| Magnesium | 89.29 mg | (30 %) | ||
| Iron | 3.18 mg | (21 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.23 mg | (28 %) | ||
| Saturated fatty acids | 16.18 g | |||
| Cholesterol | 128.82 mg |
Ingredients
- Ingredients
- 1 Cucumber
- salt
- sugar
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 1 ripe Mango
- 600 grams Chicken breasts
- freshly ground peppers
- Curry powder
- 1 onion
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 tsp freshly grated ginger
- 2 Tbsps yellow Curry paste
- 250 milliliters Coconut milk
- 250 milliliters Chicken broth
- light soy sauce
- coarsely ground peppers
- Thai basil (for garnish)
- thyme (to sprinkle)
Preparation steps
Rinse the cucumber, trim the ends and slice the cucumber lengthwise into thin slices. Marinate the cucumber slices with salt, sugar, white wine vinegar and lemon juice.
Peel the mango, cut out the pulp from the core and cut the pulp into cubes. Rinse the chicken breasts, pat dry, and season with salt, pepper and ground curry. Peel the onion and garlic, and finely chop.
Fry the chicken breast in hot oil all around until brown. Remove the chicken breasts from the pan and keep warm in the oven at 80°C (approximately 175°F).
For the sauce, add the onion, garlic and the ginger into the same pan and fry briefly. Mix in the yellow curry paste. Pour the coconut milk and vegetable broth and simmer for about 10 minutes over low heat. If necessary, let simmer a little longer or add broth. Season with soy sauce and pepper.
Remove the chicken breasts from the oven and cut into 1 cm (approximately ½ inch) thick slices.
To serve, place a few leaves of Thai basil on the plate and place the sliced chicken breast on it. Sprinkle with thyme, pour the sauce over and serve with diced mango and cucumber salad.
