Coconut Chicken Curry with Rice and Mango

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Coconut Chicken Curry with Rice and Mango
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
881
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie881 cal.(42 %)
Protein49.87 g(51 %)
Fat42.39 g(37 %)
Carbohydrates83.58 g(56 %)
Sugar added0 g(0 %)
Roughage5.24 g(17 %)
Vitamin A105.14 mg(13,143 %)
Vitamin D0.12 μg(1 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.18 mg(16 %)
Niacin26.63 mg(222 %)
Vitamin B₆0.88 mg(63 %)
Folate57.97 μg(19 %)
Pantothenic acid1.56 mg(26 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C37.68 mg(40 %)
Potassium744.21 mg(19 %)
Calcium44.89 mg(4 %)
Magnesium82.44 mg(27 %)
Iron4.56 mg(30 %)
Zinc2.01 mg(25 %)
Saturated fatty acids24.28 g
Cholesterol106.25 mg

Ingredients

for
4
Ingredients
500 grams Chicken breasts
salt
freshly ground peppers
3 Tbsps vegetable oil
2 tsps yellow Curry paste
125 milliliters Vegetable broth
400 milliliters Coconut milk (canned, unsweetened)
3 Tbsps lemon juice
350 grams Brown basmati rice
1 Mango
4 Tbsps minced cilantro
How healthy are the main ingredients?
Chicken breastCoconut milksaltMango

Preparation steps

1.

Cook rice according to package instructions.

2.

Cut chicken breasts into slices and season with salt and pepper.

3.

Heat oil in a wok or frying pan over medium heat. Add chicken and cook until browned. Stir in curry paste. Add vegetable broth and coconut milk. Bring to a boil and simmer about 10 minutes. Season with lemon juice, salt and pepper.

4.

Peel mango and slice fruit away from pit. Cut fruit lengthwise into slices.

5.

To serve, arrange mango slices decoratively on plates. Serve with rice and chicken curry and sprinkle with cilantro.

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