Spiced Indian Curry with Garnish

0
Average: 0 (0 votes)
(0 votes)
Spiced Indian Curry with Garnish
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
611
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie611 cal.(29 %)
Protein64 g(65 %)
Fat23 g(20 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K17.8 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin39 mg(325 %)
Vitamin B₆1.5 mg(107 %)
Folate68 μg(23 %)
Pantothenic acid2.7 mg(45 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C27 mg(28 %)
Potassium1,073 mg(27 %)
Calcium79 mg(8 %)
Magnesium122 mg(41 %)
Iron5.2 mg(35 %)
Iodine6 μg(3 %)
Zinc3.2 mg(40 %)
Saturated fatty acids16.4 g
Uric acid492 mg
Cholesterol175 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 ¼ cups Basmati rice
1 pinch ground Saffron
1 Lime (one half juiced, one half sliced to garnish)
4 cups Chicken breasts (cut into bite-size pieces)
1 Tbsp Curry powder
½ tsp Sambal oelek (hot chili paste)
2 Tbsps Ghee (or clarified butter)
2 onions (chopped)
1 ½ cups Coconut milk
cup chicken stock
4 Tomatoes (diced)
4 sprigs cilantro
How healthy are the main ingredients?
Chicken breastCoconut milkBasmati riceGheeLimeonion

Preparation steps

1.
Cook the rice in 600 ml salted boiling water. Stir in the saffron and then simmer the rice on the lowest heat for 18-20 minutes until tender.
2.
Drizzle the lime juice over the meat and stir in the curry powder and the sambal oelek.
3.
Heat the ghee in a large skillet and fry the chicken on a high heat for 3 minutes. Season with salt and ground black pepper and remove from the skillet.
4.
Add the onions and fry gently on a medium/low heat for 3-4 minutes. Stir in the coconut milk and the stock. Bring to a boil then add the meat and simmer on a low heat for 8 minutes.
5.
Add the tomatoes and warm gently in the sauce. Season with salt and ground black pepper.
6.
Arrange the chicken curry on plate and garnish with the coriander and lime slices. Serve with the saffron rice.