Chicken Curry
This simple chicken curry recipe with curry paste, fresh ginger, Knorr Chicken Stock Pot, curry leaves and coconut milk makes for a hearty meal. Serve with chunky potatoes or rice for a great curry from the comfort of your own kitchen.
-
Cook
mins -
Difficulty
-
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 2 tbsp Flora Buttery
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 2 cm fresh root ginger, finely sliced
- 1 tsp Madras curry paste
- 2 curry leaves
- 600 g skinless chicken breast fillet diced
- 400 ml tinned coconut milk (or use reduced fat coconut milk)
- 1 Knorr Chicken Stock Pot
- 1 tsp cumin seeds (optional)
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
34.9g
Energy (kJ)
1866kJ
Energy (kcal)
447kcal
Carbohydrate incl. fibre (g)
9.2g
Carbohydrate excl. fibre (g)
8.4g
Sugar (g)
1.8g
Fibre (g)
0.8g
Fat (g)
30.9g
Saturated fat (g)
21.0g
Unsaturated fat (g)
7.0g
Monounsaturated fat (g)
2.1g
Polyunsaturated fat (g)
0.8g
Trans fat (g)
0.1g
Cholesterol (mg)
96mg
Sodium (mg)
672mg
Salt (g)
1.68g
Vitamin A (IU)
53IU
Vitamin C (mg)
6.0mg
Calcium (mg)
44mg
Iron (mg)
4.34mg
Potassium (mg)
930mg
Total
139.6g
7465kJ
1787kcal
36.8g
33.7g
7.3g
3.1g
123.5g
83.8g
28.0g
8.5g
3.4g
0.2g
385mg
2690mg
6.72g
210IU
24.0mg
174mg
17.34mg
3719mg