Fruity Chicken Curry with Tomatoes

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Fruity Chicken Curry with Tomatoes
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
447
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie447 kcal(21 %)
Protein38 g(39 %)
Fat25 g(22 %)
Carbohydrates16 g(11 %)
Sugar added5 g(20 %)
Roughage2.3 g(8 %)
Automatic
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin23.7 mg(198 %)
Vitamin B₆0.9 mg(64 %)
Folate46 μg(15 %)
Pantothenic acid1.7 mg(28 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C21 mg(22 %)
Potassium827 mg(21 %)
Calcium52 mg(5 %)
Magnesium101 mg(34 %)
Iron5.3 mg(35 %)
Iodine2 μg(1 %)
Zinc2.2 mg(28 %)
Saturated fatty acids19.5 g
Uric acid286 mg
Cholesterol93 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
600 grams Chicken breasts
200 grams Cherry tomatoes
200 grams Pineapple
2 stalks Lemongrass
1 tablespoon vegetable oil
1 tablespoon Red Curry paste
1 can Coconut milk (400 ml)
1 tablespoon cane sugar
3 tablespoons Fish sauce
2 tablespoons Lime juice
How healthy are the main ingredients?
Chicken breastCoconut milk

Preparation steps

1.

Cut chicken cut into cubes about 1 cm (approximately 1/2 inch). Rinse the tomatoes and cut pineapple into small pieces. Rinse lemongrass, cut off ends, peel outer layers and finely chop the rest.

2.

Heat oil in a wok or frying pan, stir in the curry paste and cook. Pour in the coconut milk and boil vigorously. Season with lemongrass, sugar, fish sauce and lime juice. Add chicken and pineapple and simmer for about 5 minutes. Add tomatoes and heat through. Serve in bowls.