Creamy Chicken Curry with Basil

Name: Creamy Chicken Curry with Basil
Total time: 37 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 2 onions (roughly diced); 2 cloves garlic (finely chopped); 0.75 inch fresh Ginger root (finely chopped); 2 red chile peppers (chopped); 2 tablespoons vegetable oil; 4 cups Chicken breasts (diced); 0.5 teaspoon Cumin; 0.5 teaspoon Coriander seed; 2 teaspoons Turmeric powder; 1 cup chicken stock; 1.333 cups Coconut milk; 1.5 cups Snap pea; light soy sauce; Basil (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 37 min.

Ready in

Calories:

534

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	534 kcal	(25 %)
Protein	47.72 g	(49 %)
Fat	31.37 g	(27 %)
Carbohydrates	17.11 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	2.68 g	(9 %)

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Vitamin A	60.86 mg	(7,608 %)
Vitamin D	0.14 μg	(1 %)
Vitamin E	1.82 mg	(15 %)
Vitamin B₁	0.21 mg	(21 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	29.48 mg	(246 %)
Vitamin B₆	1.08 mg	(77 %)
Folate	48.05 μg	(16 %)
Pantothenic acid	1.8 mg	(30 %)
Biotin	2.63 μg	(6 %)
Vitamin B₁₂	0.48 μg	(16 %)
Vitamin C	77.07 mg	(81 %)
Potassium	835.45 mg	(21 %)
Calcium	73.14 mg	(7 %)
Magnesium	92.57 mg	(31 %)
Iron	4.42 mg	(29 %)
Iodine	1.5 μg	(1 %)
Zinc	2.27 mg	(28 %)
Saturated fatty acids	19.39 g
Cholesterol	119 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2
onions (roughly diced); 2 cloves
garlic (finely chopped); ¾ inch
fresh Ginger root (finely chopped); 2
red chile peppers (chopped); 2 tablespoons
vegetable oil; 4 cups
Chicken breasts (diced); ½ teaspoon
Cumin; ½ teaspoon
Coriander seed; 2 teaspoons
Turmeric powder; 1 cup
chicken stock; 1.333 cups
Coconut milk; 1 ½ cups
Snap pea; light soy sauce; Basil (to garnish)

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Preparation steps

Fry the onions, garlic, ginger and chillies in hot oil for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.

Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.

Garnish with basil and serve with rice, if desired.