Sour Oriental Chicken Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 500 g)
- 1 Tbsp sesame oil
- Curry powder (1 good pinch of coriander, black pepper, ginger, paprika, nutmeg, mustard seed, cloves)
- 1 pinch Turmeric (chili powder, cinnamon)
- 2 Tbsps soy sauce
- 1 ⅛ cups Rice
- 1 onion
- 2 green Bell pepper
- 2 cups Snow peas
- 1 red chili pepper
- ½ cup Vegetable broth
- 2 Tbsps lemon juice
- salt
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot, 1 Slotted spoon, 1 Tablespoon, 1 Bowl, 1 Immersion blender, 1 Fine-mesh sieve
Preparation steps
1.
Cut the chicken breast into thin strips and sprinkle with soy sauce. Wash the rice in a sieve under running water, then put into a pan with just double the amount of lightly salted water and bring to a boil. Cover and cook over a very low heat for about 20 minutes. Mix the spices, sprinkle over the meat and knead into the meat. Peel and finely dice the onion. Wash, trim, halve and core the bell pepper and cut the flesh into very thin strips. Wash the snow peas and cut into long strips. Wash the chili, slit open lengthways and remove the seeds and the white inner ribs. Cut the flesh into very thin strips. Heat the oil in a nonstick skillet and sauté the meat on all sides. Take out of the skillet, put on a plate, cover with aluminum foil and keep warm in an oven preheated to 160°C/320°F. Put the prepared vegetables into the skillet and fry lightly. Add the vegetable broth and curry paste and simmer for 3-5 minutes. Season with salt and pepper and add lemon juice to taste. Add the cooked rice to the vegetables and mix well. Spoon into bowls. Put the chicken on top of the vegetable rice and serve hot.
