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Chicken Curry

This beautifully fragranced chicken curry recipe is a great midweek meal for the family. Not only is it creamy and rich, you can make this recipe in just 25 minutes.
  • Cook

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  • Difficulty

  • Prep

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  • serves


  • 2 tbsp vegetable oil
  • 650 g boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large onion, finely sliced
  • 4 cloves garlic, crushed
  • 1 tsp Madras curry paste
  • 2 tbsp water
  • 1 Knorr Reduced Salt Chicken Stock Cube
  • 250 g can chopped tomatoes
  • 2 tbsp chopped coriander
  • 4 tbsp Elmlea Double Light

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

321kcal

Energy (kJ)

1339kJ

Protein (g)

36.1g

Carbohydrate incl. fibre (g)

8.2g

Carbohydrate excl. fibre (g)

6.7g

Sugar (g)

3.8g

Fibre (g)

1.4g

Fat (g)

15.4g

Saturated fat (g)

5.3g

Unsaturated fat (g)

7.4g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

4.6g

Trans fat (g)

0.1g

Cholesterol (mg)

104mg

Sodium (mg)

636mg

Salt (g)

1.58g

Vitamin A (IU)

151IU

Vitamin C (mg)

11.2mg

Calcium (mg)

40mg

Iron (mg)

1.33mg

Potassium (mg)

781mg

Total

1282kcal

5356kJ

144.4g

32.7g

26.9g

15.2g

5.8g

61.7g

21.2g

29.6g

11.2g

18.4g

0.4g

417mg

2544mg

6.34g

606IU

44.8mg

162mg

5.33mg

3123mg