Spiced Indian Curry with Garnish
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39 mg | (325 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅜ cup chicken stock
- 4 Tomatoes (diced)
- 4 sprigs cilantro
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.
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