Indian Chicken Curry
Indian Chicken Curry - Aromatic with spices
Healthy, because
Even smarter
Nutritional values
Chili, pepper, cumin, cloves, ginger, cardamom and garlic give the protein-rich chicken meat enormous pungency and spice. The oils from the spices boost the metabolism and have an all-round revitalizing effect on the body.
Depending on whether you like fiery spicy food or prefer something milder, reduce or increase the number of chile peppers. As a neutralizing side dish, brown rice or a fresh salad would be perfect.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 1 dried red chili pepper
- 2 cloves
- 12 black peppercorns
- 1 tsp Cumin
- 2 Cardamom
- 1 pc ginger
- 3 garlic cloves
- 1 small yellow onion
- 3 Tbsps olive oil
- 2 Tbsps Plum butter (or similar preserves)
- 3 Tbsps White vinegar
- 6 Tomatoes (about 14 oz.)
- 1 ½ lbs Chicken breasts
- salt
- 1 ½ cups Chicken broth
Kitchen utensils
Preparation steps
Toast all spices in a dry small pan until fragrant and starting to smoke.
Allow spices to cool on a plate, then finely crush in a mortar.
Peel and chop ginger, garlic and onion.
Cook garlic and onion in 1 tablespoon oil until golden, then add ginger and cook briefly.
Puree spices with onion mixture and jam in a food processor. Stir in vinegar.
Rinse tomatoes, remove stem and cut the flesh into small dice.
Rinse chicken, pat dry, cut into large cubes and seasonn lightly with salt.
Heat remaining oil in a pot and brown the chicken on all sides.
Add spice-jam paste and cook, stirring, for 1 minute.
Add tomatoes and broth and bring to a boil. Cover and simmer over medium heat for 20 minutes. Season with salt and pepper. Serve immediately, with brown rice if desired.
