Vegetable Chicken Curry

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Vegetable Chicken Curry
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
504
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie504 cal.(24 %)
Protein45 g(46 %)
Fat28 g(24 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.7 mg(39 %)
Vitamin K93.8 μg(156 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin25.7 mg(214 %)
Vitamin B₆1.4 mg(100 %)
Folate162 μg(54 %)
Pantothenic acid4 mg(67 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C185 mg(195 %)
Potassium1,401 mg(35 %)
Calcium160 mg(16 %)
Magnesium106 mg(35 %)
Iron4.4 mg(29 %)
Iodine8 μg(4 %)
Zinc3 mg(38 %)
Saturated fatty acids12 g
Uric acid427 mg
Cholesterol147 mg
Complete sugar11 g

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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