Vegetable Chicken Curry
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
504
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 93.8 μg | (156 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 1,401 mg | (35 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Cauliflower
- salt
- 500 grams Chicken breasts
- 2 Zucchini
- 2 onions
- 2 Tbsps vegetable oil
- 4 tsps Curry powder
- 1 pinch ground cumin
- freshly ground pepper
- 1 jar chicken stock about 400 ml (approximately 14 ounces)
- 200 milliliters Whipped cream
- 2 Tbsps light sauce thickener
Preparation steps
1.
Rinse the cauliflower and divide into florets. Boil in salted water for 6-8 minutes, then drain.
2.
Cut chicken breast into cubes. Rinse the zucchini and cut into pieces. Peel and dice the onions.
3.
Heat the oil in a coated pan. Fry the meat on all sides, add the onions, then remove from the heat. Add the curry and cumin. Season with salt and pepper. Put back onto the heat. Pour in the chicken stock and add the zucchini. Cover and cook for 5 minutes.
4.
Pour in the cream and sprinkle in the cornstarch while stirring. Season with salt and pepper.
5.
Goes well with rice.
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