Fragrant Curry with Coriander
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ cups Basmati rice
- 3 onions (sliced)
- 2 garlic cloves (finely chopped)
- 1 red chili pepper (sliced)
- 2 Tbsps vegetable oil
- 4 Chicken breasts (approx. 150 g each, cut into strips)
- 1 Tbsp Turmeric
- 1 tsp finely chopped Coriander
- 1 tsp fresh ginger (grated)
- ½ tsp ground Cumin
- 1 cup chicken stock
- ⅞ cup Coconut milk
- 2 Kaffir lime leaves
- cilantro (to garnish)
Preparation steps
1.
Cook or steam the rice according to the directions on the packet.
2.
Fry the onions, garlic and chilli in hot oil for 4-5 minutes. Add the chicken and fry for a further 2-3 minutes.
3.
Stir in the turmeric, coriander root, ginger and cumin and deglaze with the stock.
4.
Add the coconut milk and the kaffir lime leaves and simmer for around 15 minutes stirring occasionally. If necessary add a little more stock.
5.
Season with salt and ground black pepper and serve with the rice. Garnish with coriander leaves.
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