Simple Chicken Curry
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the curry
- 2 Tbsps vegetable oil
- 4 Chicken breasts (skin on)
- 1 shallot (finely diced)
- 1 Tbsp Curry powder
- 1 Tbsp Mango chutney
- ⅞ cup double cream
- salt
- peppers
- For the rice
- 1 ½ cups Basmati rice
- 3 cups water
- In addition
- 1 Tbsp Szechuan pepper
Product recommendation
Old-School Chicken Curry
Add sultanas, a handful of shaved coconut and almonds for an flashback to the 70s
Preparation steps
1.
Heat the oil in a pan and fry the chicken until white on both sides. Remove with a slotted spoon.
2.
Add the shallot and sweat without colouring, then return the chicken to the pan with the curry powder, mango chutney and cream. Simmer for 10-12 minutes until the chicken is cooked. Season.
3.
Tip the rice into a pan with the water and cook covered with a lid for 10 minutes. Remove from the heat and leave covered for 5 minutes.
4.
Serve the chicken with the sauce spooned over and peppercorns sprinkled on top.
