Creamy Thai Drumsticks
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(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
927
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Chicken drumstick
- ¼ cup sunflower oil
- 2 small onions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 Tomatoes (de-seeded and finely diced)
- 1 Tbsp Curry powder
- 1 Tbsp paprika
- 1 Tbsp Chili powder
- 1 tsp ground Cumin
- 1 bay leaf
- 1 cup light Coconut milk
- 2 cups water
- 2 scallions (julienned)
- 1 tsp Saffron
- salt
- peppers
Preparation steps
1.
Heat the sunflower oil in a wide casserole dish over a medium-high heat.
2.
Fry the onion and garlic for 2 minutes before adding the chicken drumsticks.
3.
Stir well and cook for a further 2-3 minutes before adding all the spices including the bay leaf, mixing well. Add the coconut milk and water and bring to the boil before lowering to a gentle simmer.
4.
Cover the dish and let the chicken cook gently for 30 minutes or until the chicken is cooked but still tender.
5.
5 minutes before the end of cooking time, add the diced tomato.
6.
Season well and serve in bowls garnished with the spring onion and saffron strands.
