Curried Chicken and Vegetables with Rice
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
836
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 199 μg | (332 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.8 mg | (315 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,246 mg | (31 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 588 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 1 paprika
- 200 grams Broccoli
- 2 scallions
- 100 milliliters chicken stock
- 2 Tbsps Almond slivers
- 2 Tbsps vegetable oil
- 200 grams Rice
- 1 Tbsp Curry powder
- 1 shallot
- Fish sauce
- cayenne pepper
- soy sauce
Preparation steps
1.
Cook rice in salted water, according to package instructions.
2.
Rinse chicken, pat dry and cut into strips.
3.
Rinse and halve peppers, remove seeds and ribs, then cut into strips.
4.
Peel shallot and thinly slice crosswise.
5.
Sauté chicken and shallots in hot oil. Add broccoli, pepper and scallions. Stir in curry and deglaze with chicken stock. Simmer about 5 minutes, adding additional water if necessary. Stir in almonds and season with fish sauce, cayenne pepper and soy sauce.
6.
Serve chicken and vegetable curry with cooked rice.
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