Curried Chicken with Wedges
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
847
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 847 kcal | (40 %) | ||
| Protein | 29.95 g | (31 %) | ||
| Fat | 70.35 g | (61 %) | ||
| Carbohydrates | 20.26 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.59 g | (5 %) |
more nutritional values
| Vitamin A | 25.91 mg | (3,239 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 2.69 mg | (22 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 17.65 mg | (147 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 15.58 μg | (5 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 1.39 μg | (3 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 9.46 mg | (10 %) | ||
| Potassium | 336.09 mg | (8 %) | ||
| Calcium | 93.46 mg | (9 %) | ||
| Magnesium | 30.93 mg | (10 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.06 mg | (13 %) | ||
| Saturated fatty acids | 15.23 g | |||
| Cholesterol | 124.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tablespoon Oil
- 1 small onion (finely chopped)
- 1 tablespoon Curry paste
- 1 teaspoon tomato puree
- 1 tablespoon white wine
- ½ cup chicken stock
- 1 bay leaf
- salt
- peppers
- 1 teaspoon sugar
- ½ lemon (juice)
- 1.333 cups Mayonnaise
- 2 tablespoons Apricot Jam
- 2 tablespoons Mango chutney
- 1 tablespoon Golden raisins
- ⅜ cup Crème fraiche
- 2 ½ cups cooked, sliced chicken
- For the garnish
- cilantro
Preparation steps
1.
Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes. Stir in the curry paste and cook for a further 2 minutes. Stir in the tomato puree.
2.
Remove from the heat and stir in the wine, chicken stock and bay leaf. Season to taste with salt and pepper, then return to the heat and bring to a boil.
3.
Stir in the sugar, followed by the lemon juice and simmer for gently for 10 minutes. Strain the sauce through a sieve into a jug and leave to cool.
4.
Slowly add the sauce mixture to the mayonnaise, stirring until blended, then stir in the apricot jam, chutney and sultanas.
5.
Stir the creme fraiche into the sauce.
6.
Place the cooked chicken in a large bowl and pour over the sauce, mixing well to to coat the chicken. Garnish with coriander.
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