Indian-Style Marinated Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each about 140 grams)
- peppers (freshly ground)
- 4 Tbsps Mango chutney (from jar)
- 500 grams yellow Hungarian wax pepper
- 1 chili pepper
- 2 red onions
- 2 garlic cloves
- 1 tsp freshly grated ginger
- salt
- 2 Tbsps Ghee
- 150 milliliters Coconut milk
- 2 Tbsps freshly chopped cilantro
Preparation steps
Rinse the chicken breasts and pat dry. Season with freshly ground pepper and mix well with the chutney. Marinate covered at least 1 hour in the refrigerator.
Meanwhile, rinse wax peppers, cut in half, clean and cut lengthwise into strips. Rinse, trim and chop the chile pepper. Peel the onion and garlic. Cut the onion into strips and finely chop the garlic. Scrape the chutney with a spoon from the chicken breasts, reserving the scraped chutney in a bowl. Season chicken breasts with salt and pepper and fry briefly in hot ghee on both sides. Remove chicken from the pan, then add ginger, onion, chile pepper and wax peppers to the pan and sauté 1-2 minutes. Deglaze with the coconut milk, place the chicken breasts on the vegetables, spread the reserved chutney on the breasts again and simmer covered for about 15 minutes. Mix in the cilantro, season with salt and pepper and serve.
