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Ingredients
for
4
Coconut Chicken Curry with Rice and Mango
45 min.
Time:
881
calories
Calories:
Ingredientsfor
- 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
Preparation
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.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 881 cal. | (42 %) | ||
| Protein | 49.87 g | (51 %) | ||
| Fat | 42.39 g | (37 %) | ||
| Carbohydrates | 83.58 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.24 g | (17 %) |