Coconut Turmeric Chicken
Coconut turmeric chicken - Exotic protein miracle with many vital substances
Healthy, because
Even smarter
Nutritional values
Chicken meat is one of the top sources of protein. The macronutrient is needed, among other things, for building muscle and burning fat.
Even though the coconut flavor harmonizes wonderfully with the spices here, the exotic aroma is not to everyone's taste. If you don't like it, you can replace the coconut milk with the same amount of whipped cream.
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 397.7 μg | (663 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,333 mg | (33 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook)
- salt
- 2 large onions
- 3 garlic cloves
- 1 green chili pepper
- 2 Tbsps Ghee (or coconut oil)
- 1 tsp ground Turmeric
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 1 ½ Tbsps yellow Curry paste
- 5 ozs Chicken broth
- 7 ozs Coconut milk
- 1 oz Spinach
- ½ bunch cilantro
- 1 Tbsp Whole Grain Spelt Flour
- 2 Tbsps sesame oil
- peppers
Preparation steps
Wash chicken inside and out, divide into pieces and salt. Peel onions and garlic. Dice 1 onion and garlic finely. Clean, wash and dice the chili pepper.
Heat ghee in a frying pan. Fry chicken pieces in it over high heat for approx. 5 minutes until golden brown; then remove. Sauté onion, garlic and chili cubes in remaining fat over medium heat for 2-3 minutes until translucent. Stir in spices and sauté briefly. Stir in curry paste, add chicken pieces back in, pour in chicken broth and coconut milk, and simmer everything over low heat for 15-20 minutes.
In the meantime, wash spinach, sort and remove coarse stems. Wash cilantro, shake dry, pluck off leaves and chop.
Halve remaining onion, cut into fine strips and dust with flour. Heat sesame oil in a wok or pot. Fry onion strips in it over medium heat for about 5 minutes until golden brown and crispy. Remove and drain on kitchen paper.
Add spinach to the chicken in the pan and cook for another 3 minutes. Add the cilantro, season the chicken pan with salt and pepper and sprinkle with the onion strips.
