Chicken, Onion and Pepper Curry
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 458 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps Peanut oil
- 2 cloves garlic cloves (peeled and minced)
- 2 tsps freshly grated ginger
- 2 Tbsps red Curry paste
- ⅔ cup Coconut milk
- 1 cup chicken stock
- 1 large onion (peeled and sliced)
- 1 large, green Bell pepper (rinsed; trimmed and sliced into strips)
- 2 red chili peppers (rinsed and sliced on the diagonal)
- ½ Tbsp Palm sugar
- 2 tsps Fish sauce
- 1 Lime (cut into wedges)
- 2 cups cooked Rice (to serve)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces. Season with salt and pepper.
2.
Heat the oil in a large skillet or wok. Add garlic, ginger and red curry paste and saute for 1 minute or until fragrant. Add the chicken; stir frequently, until brown on all sides, about 5 to 6 minutes.
3.
Add the coconut milk, chicken stock, onions, peppers, sliced chili pepper and bring the curry to a boil; reduce heat and simmer for about 5 minutes. Add the sugar and fish sauce, and let boil for 1 to 2 minutes longer.
4.
Ladle into serving dishes, garnish with lime wedges and serve immediately with rice.
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