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Indian Chicken Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

62.6g

Energy (kJ)

5483kJ

Energy (kcal)

1310kcal

Carbohydrate incl. fibre (g)

167.4g

Carbohydrate excl. fibre (g)

137.7g

Sugar (g)

23.2g

Fibre (g)

29.6g

Fat (g)

46.8g

Saturated fat (g)

9.6g

Unsaturated fat (g)

32.4g

Monounsaturated fat (g)

22.0g

Polyunsaturated fat (g)

10.2g

Trans fat (g)

0.1g

Cholesterol (mg)

147mg

Sodium (mg)

796mg

Salt (g)

1.99g

Vitamin A (IU)

11058IU

Vitamin C (mg)

31.1mg

Calcium (mg)

236mg

Iron (mg)

12.46mg

Potassium (mg)

2407mg

Total

250.5g

21933kJ

5238kcal

669.5g

551.0g

92.7g

118.6g

187.3g

38.5g

129.4g

87.8g

40.8g

0.5g

589mg

3184mg

7.95g

44232IU

124.5mg

943mg

49.85mg

9627mg

  • 1 onion
  • 20 g fresh ginger root
  • 3 garlic cloves
  • 4 tbsp cooking oil
  • 600 g organic skinless, boneless chicken thigh, cut into 2cm pieces
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 2 lemons, juice plus zest
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 400 g sweet potato, washed and cut into 2cm chunks
  • 15 g fresh coriander
  • 1 Knorr Chicken Stock Pot
  • 1.5 l water
  • salt to taste
  • 1 tsp ground coriander
  • 1 tsp low fat yogurt
  • 400 g cooked wild rice