Coconut Chicken Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Chicken legs
- 2 tsps chopped fresh ginger ginger
- 2 Red onions
- 100 grams shiitake mushrooms
- 100 grams Snow peas
- 500 grams Crookneck pumpkin
- 2 Tbsps vegetable oil
- 1 Tbsp Curry powder
- 400 milliliters unsweetened Coconut milk (from a can)
- salt
- freshly ground peppers
- sugar
- Limes (juiced)
- 2 Tbsps chopped fresh cilantro
Preparation steps
Cut the chicken quarters through the joint to divide the leg from the thigh.
Peel the onions and cut into eighths. Trim the mushrooms and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse the snow peas, wipe dry and cut in half crosswise. Trim the pumpkin, peel, core and cut into 2 cm (approximately 3/4 inch) cubes.
Heat oil in a deep pan. Add the onions, mushrooms, ginger and pumpkin and sauté for 5 minutes. Sprinkle with curry and remove vegetables from pan. Add the chicken pieces to the pan drippings and brown, pour in the coconut milk and simmer 15 minutes uncovered.
Return the pumpkin mixture to the pan and allow to simmer for another 10 minutes. Finally add the snow peas to the pan and simmer about 3 minutes. Season with salt, pepper, sugar and lime juice. Serve sprinkled with cilantro.
