Chicken Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
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
- 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