Coconut Chicken Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- 2 sprigs Lemongrass
- 20 grams ginger
- 1 Tbsp Coriander
- 2 Lime leaves
- 500 grams Tomatoes
- 2 onions
- 2 Tbsps Peanut oil
- 1 tsp Red Curry paste
- 500 milliliters Coconut milk
- salt
- peppers (from the mill)
- 1 pinch sugar
- 2 Tbsps ground cilantro
Preparation steps
Rinse chicken, pat dry and tie with kitchen string. Add to a large pot of cold water (about 2 liters, approximately 1/2 gallon). Peel ends of lemongrass and remove outer layer, then press. Peel and cut ginger into thin slices. Add lemongrass, ginger, cilantro and lime leaves to the pot. Bring to a boil and let simmer for about 2 hours on medium heat.
Pour chicken through a sieve and collect broth. Cut meat into bite-sized pieces.
Rinse tomatoes with cold water, peel and cut into large pieces. Peel onions and dice.
Heat oil and fry curry paste 2-3 minutes. Add tomatoes and onions and pour in 500 ml (approximately 2 cups) chicken stock and coconut milk. Simmer 15 minutes. Add meat and heat. Season soup with salt, pepper and sugar. Serve with sprinkled cilantro.
