Yellow Curry with Chicken, Chickpeas and Cilantro
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
645
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 515 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 4 scallions
- 2 onions
- 6 fresh garlic cloves
- 1 Red chili pepper
- 4 Tbsps Canola oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground Turmeric
- 400 milliliters Coconut milk
- 1 Tbsp Fish sauce
- 350 grams chickpeas (canned)
- 1 handful cilantro
Preparation steps
1.
Rinse chicken breasts, pat dry with paper towel and cut into strips. Rinse scallions, trim and cut up into rolls. Peel onions and garlic and finely chop, rinse chile pepper, cut in half, remove seeds and finely chop.
2.
Heat canola oil in a saucepan and sauté onion, garlic cubes and chile pepper. Sprinkle with spices and fry briefly. Add coconut milk, mix and season with fish sauce. Cook over low temperature for about 5 minutes.
3.
Drain chickpeas in a colander. Add chicken and chickpeas to the saucepan and simmer for about 4 minutes. Spread on plates and sprinkle with scallions and cilantro. Serve with basmati rice or rice noodles if desired.
