Fruity Chicken Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
31126
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 31,126 cal. | (1,482 %) | ||
| Protein | 7,074 g | (7,218 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 8.1 mg | (1,013 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 77 mg | (642 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 21.2 mg | (2,120 %) | ||
| Vitamin B₂ | 27 mg | (2,455 %) | ||
| Niacin | 4,518.1 mg | (37,651 %) | ||
| Vitamin B₆ | 159.2 mg | (11,371 %) | ||
| Folate | 2,730 μg | (910 %) | ||
| Pantothenic acid | 252.8 mg | (4,213 %) | ||
| Biotin | 610.2 μg | (1,356 %) | ||
| Vitamin B₁₂ | 120 μg | (4,000 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 79,690 mg | (1,992 %) | ||
| Calcium | 4,260 mg | (426 %) | ||
| Magnesium | 8,186 mg | (2,729 %) | ||
| Iron | 334.1 mg | (2,227 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 313 mg | (3,913 %) | ||
| Saturated fatty acids | 83.1 g | |||
| Uric acid | 54,072 mg | |||
| Cholesterol | 18,600 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Basmati rice
- salt
- 600 Chicken breasts (ready to cook, skinless)
- 2 Tbsps Corn oil
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 1 Tbsp yellow Curry paste
- 400 milliliters Coconut milk
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp Turmeric
- salt
- freshly ground peppers
- 200 grams Pineapple
- ½ pomegranate
- Cress (for garnish)
Preparation steps
1.
Cook the rice in boiling salted water until al dente.
2.
Rinse the chicken, pat dry and cut into strips. Heat the oil in a large frying pan, add the chicken meat and fry about 4 minutes while stirring. Remove and set aside. Peel onion, ginger and garlic, chop finely and fry in remaining fat in the pan. Stir in the curry paste and add the coconut milk and spices. Cut the pineapple flesh into bite-sized, oblong pieces and stir together with the meat into the sauce. Cook over low heat to warm through, about 2-3 minutes. Halve the pomegranate and remove seeds.
3.
Drain rice and divide among four bowls, Top with curry and sprinkle with pomegranate seeds. Serve garnished with a little cress.
