Spicy Chicken and Pea Stew

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Spicy Chicken and Pea Stew
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
789
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie789 kcal(38 %)
Protein65.01 g(66 %)
Fat27.8 g(24 %)
Carbohydrates66.15 g(44 %)
Sugar added1.05 g(4 %)
Roughage3.84 g(13 %)
Vitamin A164.06 mg(20,508 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.29 mg(26 %)
Niacin37.05 mg(309 %)
Vitamin B₆1.26 mg(90 %)
Folate67.99 μg(23 %)
Pantothenic acid1.96 mg(33 %)
Biotin1.58 μg(4 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C42.82 mg(45 %)
Potassium802.27 mg(20 %)
Calcium67.19 mg(7 %)
Magnesium102.47 mg(34 %)
Iron4.23 mg(28 %)
Iodine2.08 μg(1 %)
Zinc2.72 mg(34 %)
Saturated fatty acids15.43 g
Cholesterol148.75 mg
Author of this recipe:
How healthy are the main ingredients?
Basmati riceChicken breastgarlicCoconut milk

Ingredients

for
4
Ingredients
1 ⅛ cups
5 cups
Chicken breasts (cut into bite sized pieces)
2 teaspoons
2 tablespoons
1
onion (diced)
2 cloves
garlic (finely chopped)
1
red Chile pepper (finely chopped)
1 cup
2 tablespoons
1 teaspoon
1 tablespoon
3 tablespoons
1 ⅔ cups
To garnish

Preparation steps

1.
Cook the basmati rice according to the pack instructions.
2.
Toss the chicken in the cornflour and season to taste with salt and pepper.
3.
Heat the oil in a wok or frying pan and quickly brown the chicken pieces. Add the onion, garlic and chilli and cook for 5 minutes.
4.
Stir in the coconut milk, curry paste, sugar and fish sauce. Cover and cook over a low heat for about 5-6 minutes until well blended. Stir in lemon juice to taste.
5.
Stir in the peas and simmer for a further 3 minutes.
6.
Drain the rice and divide between serving bowls. Spoon the curry on top and garnish with coriander.