Sour Oriental Chicken Curry

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Sour Oriental Chicken Curry
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein18.14 g(19 %)
Fat5.94 g(5 %)
Carbohydrates26.3 g(18 %)
Sugar added0 g(0 %)
Roughage3.61 g(12 %)
Vitamin A72.17 mg(9,021 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.15 mg(14 %)
Niacin11.28 mg(94 %)
Vitamin B₆0.59 mg(42 %)
Folate35.73 μg(12 %)
Pantothenic acid0.98 mg(16 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C99.46 mg(105 %)
Potassium460.97 mg(12 %)
Calcium40.21 mg(4 %)
Magnesium54.7 mg(18 %)
Iron2 mg(13 %)
Iodine1.34 μg(1 %)
Zinc1.09 mg(14 %)
Saturated fatty acids1.14 g
Cholesterol36.55 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
Chicken breasts (about 500 g)
1 tablespoon
Curry powder (1 good pinch of coriander, black pepper, ginger, paprika, nutmeg, mustard seed, cloves)
1 pinch
Turmeric (chili powder, cinnamon)
2 tablespoons
1 ⅛ cups
1
2
2 cups
1
½ cup
2 tablespoons
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.