Easy Indian Chicken Curry
Easy Indian chicken curry - A pleasantly spicy affair
Healthy, because
Even smarter
Nutritional values
Tired, listless, stressed? Chili peppers, in particular, can help. Its spiciness triggers a slight pain when eaten, which the body relieves by releasing happy hormones.
The Indian curry also tastes really good with tofu cubes instead of chicken breast fillet - so vegetarians can also enjoy this delicious dish.
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 21 ozs skinless chicken breast fillets
- salt
- peppers
- 4 scallions
- 2 garlic cloves
- ½ oz ginger roots
- 1 red chili pepper
- 10 ozs Sweet potato (1 small)
- 2 heads baby bok choy
- 1 oz Ghee (clarified butter)
- 1 Tbsp Curry powder
- 1 tsp ground Turmeric
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- 1 Tbsp yellow Curry paste
- 7 ozs Vegetable broth
- 8 ozs Coconut milk
- 1 pinch Chili powder
- 1 Tbsp Lime juice
- 1 handful cilantro (leaves)
Preparation steps
Rinse chicken, pat dry, cut into pieces, salt and pepper. Clean and wash the spring onions, cut the light parts into 1-inch long pieces; set the rest aside.
Peel and chop garlic and ginger. Halve chili pepper lengthwise, remove seeds, wash and dice. Peel sweet potato and cut into small pieces. Clean, wash and halve the bok choy lengthwise.
Heat ghee in a saucepan. Sauté meat in it for 3 minutes over medium heat; remove. Add garlic with ginger, chili, spices and curry paste and fry for 4 minutes.
Add sweet potato and spring onions, pour broth and coconut milk, and cook everything for 10 minutes on low heat. Add bok choy and meat. Season curry with salt, pepper, chili powder, and lime juice and cook for another 5 minutes.
Cut onion greens into fine rings. Wash cilantro, shake dry, and pluck finely. Divide curry with 1⁄2 bok choy each among 4 bowls, sprinkle with cilantro and onion rings.
