Fruity Chicken Curry with Tomatoes

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Fruity Chicken Curry with Tomatoes
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein39 g(40 %)
Fat26 g(22 %)
Carbohydrates17 g(11 %)
Sugar added5 g(20 %)
Roughage2.8 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin24.1 mg(201 %)
Vitamin B₆0.9 mg(64 %)
Folate51 μg(17 %)
Pantothenic acid1.7 mg(28 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C23 mg(24 %)
Potassium899 mg(22 %)
Calcium60 mg(6 %)
Magnesium108 mg(36 %)
Iron5.7 mg(38 %)
Iodine2 μg(1 %)
Zinc2.3 mg(29 %)
Saturated fatty acids19.6 g
Uric acid296 mg
Cholesterol93 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
600 grams Chicken breasts
200 grams Cherry tomatoes
200 grams Pineapple
2 stalks Lemongrass
1 Tbsp vegetable oil
1 Tbsp Red Curry paste
1 can Coconut milk (400 ml)
1 Tbsp cane sugar
3 Tbsps Fish sauce
2 Tbsps 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.