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Indian Chicken Curry

This variant to our original chicken curry offers greater depth for those who love their spices. We recommend this dish with a side of wild rice.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 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 and pepper
  • 1 tsp ground coriander
  • low fat yogurt (serving tip)
  • wild rice (serving tip)

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

47.8g

Energy (kJ)

3986kJ

Energy (kcal)

952kcal

Carbohydrate incl. fibre (g)

92.4g

Carbohydrate excl. fibre (g)

69.0g

Sugar (g)

20.6g

Fibre (g)

23.4g

Fat (g)

45.7g

Saturated fat (g)

9.5g

Unsaturated fat (g)

31.5g

Total

191.3g

15944kJ

3807kcal

369.5g

275.8g

82.3g

93.8g

182.9g

37.8g

126.1g