Curry Chicken with Bell Pepper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 Chicken breasts
- 1 egg white
- salt
- 1 Tbsp sesame oil
- 3 tsps Cornmeal
- 1 Tbsp Peanut oil
- 1 Red Bell pepper
- 3 garlic cloves
- 150 milliliters Vegetable broth (Instant)
- 1 ½ Tbsps Madras curry paste
- 2 tsps sugar
- 2 Tbsps dry sherry
- 2 Tbsps light soy sauce
- Coriander (for garnish)
Preparation steps
Cut chicken into bite size pieces, mix in a bowl with egg white, sesame oil and 2 teaspoons cornmeal, mix and season with salt. Let rest for 30 minutes in the refrigerator.
Rinse bell pepper, trim, cut in half, remove seeds and ribs and cut into 2 cm (approximately 1 inch) pieces.
Peel and chop garlic.
Boil 300 ml (approximately 10 ounces) of water in a saucepan, add chicken pieces, stir and simmer for about 2 minutes. Then remove from heat and let rest for 3 minutes. Drain and keep warm.
Mix remaining cornmeal in a bowl with a little water until smooth. Heat peanut oil in a wok and fry bell pepper and garlic while stirring for 2 minutes. Add broth, stir, add curry paste, cornmeal mixture, sherry, soy sauce and sugar and simmer for 2 minutes. Add drained chicken pieces and cook for 2 minutes while stirring. Serve in bowls garnished with cilantro.
