Spicy Balti Dish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 kcal | (12 %) | ||
| Protein | 29.58 g | (30 %) | ||
| Fat | 6.85 g | (6 %) | ||
| Carbohydrates | 15.28 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 91.34 mg | (11,418 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 17.95 mg | (150 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 32.91 μg | (11 %) | ||
| Pantothenic acid | 1.02 mg | (17 %) | ||
| Biotin | 6.59 μg | (15 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 19.51 mg | (21 %) | ||
| Potassium | 570.43 mg | (14 %) | ||
| Calcium | 41.76 mg | (4 %) | ||
| Magnesium | 43.67 mg | (15 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 1.39 g | |||
| Cholesterol | 73.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tablespoon Oil
- 2 large onions (thickly sliced)
- 1 clove garlic (crushed)
- 4 skinless, boneless Chicken breasts (cut into chunks)
- 4 tablespoons Balti Curry paste
- 14 ounces canned tomatoes
- 1 cup chicken stock
- 2 tablespoons chopped cilantro
Preparation steps
1.
Heat the oil in a large pan and cook the onions and garlic for 5 minutes until golden and softened. Remove from the pan and set aside.
2.
Add the chicken to the pan and cook for a few minutes until browned on each side, then stir in the balti paste and onions.
3.
Cook, stirring for a few minutes, then pour in the tomatoes and stock and stir well. Bring to a boil, then reduce the heat and simmer for about 25 minutes until the chicken is cooked and coated in the sauce. If the sauce is too thick add more stock.
4.
Sprinkle with chopped coriander and serve with naan bread.
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