Chicken Curry

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

36.1g

Energy (kJ)

1339kJ

Energy (kcal)

321kcal

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)

8.1g

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

144.4g

5356kJ

1282kcal

32.7g

26.9g

15.2g

5.8g

61.7g

21.2g

32.5g

11.2g

18.4g

0.4g

417mg

2544mg

6.34g

606IU

44.8mg

162mg

5.33mg

3123mg

Ingredients
Cook

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