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Creamy Chicken Curry with Basil

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Creamy Chicken Curry with Basil
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
534
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie534 kcal(25 %)
Protein47.72 g(49 %)
Fat31.37 g(27 %)
Carbohydrates17.11 g(11 %)
Sugar added0 g(0 %)
Roughage2.68 g(9 %)
Vitamin A60.86 mg(7,608 %)
Vitamin D0.14 μg(1 %)
Vitamin E1.82 mg(15 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.22 mg(20 %)
Niacin29.48 mg(246 %)
Vitamin B₆1.08 mg(77 %)
Folate48.05 μg(16 %)
Pantothenic acid1.8 mg(30 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C77.07 mg(81 %)
Potassium835.45 mg(21 %)
Calcium73.14 mg(7 %)
Magnesium92.57 mg(31 %)
Iron4.42 mg(29 %)
Iodine1.5 μg(1 %)
Zinc2.27 mg(28 %)
Saturated fatty acids19.39 g
Cholesterol119 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
onions (roughly diced)
2 cloves
garlic (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
2
red chile peppers (chopped)
2 tablespoons
4 cups
½ teaspoon
½ teaspoon
2 teaspoons
1 cup
1.333 cups
1 ½ cups
light soy sauce
Basil (to garnish)

Preparation steps

1.
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.
2.
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.
3.
Garnish with basil and serve with rice, if desired.