Chicken Curry

This simple chicken curry recipe with curry paste, fresh ginger, Knorr Chicken Stock Pot, curry leaves and coconut milk makes for a hearty meal. Serve with chunky potatoes or rice for a great curry from the comfort of your own kitchen.

Cook

mins
Difficulty
Prep

mins
serves

2 tbsp Flora Buttery
1 onion, finely chopped
6 garlic cloves, crushed
2 cm fresh root ginger, finely sliced
1 tsp Madras curry paste
2 curry leaves
600 g skinless chicken breast fillet diced
400 ml tinned coconut milk (or use reduced fat coconut milk)
1 Knorr Chicken Stock Pot
1 tsp cumin seeds (optional)

NUTRITIONAL INFORMATION

Amount per serving

Energy (kcal)

447kcal

Energy (kJ)

1866kJ

Protein (g)

34.9g

Carbohydrate incl. fibre (g)

9.2g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

1.8g

Fibre (g)

0.8g

Fat (g)

30.9g

Saturated fat (g)

21.0g

Unsaturated fat (g)

3.0g

Monounsaturated fat (g)

2.1g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.1g

Cholesterol (mg)

96mg

Sodium (mg)

672mg

Salt (g)

1.68g

Vitamin A (IU)

53IU

Vitamin C (mg)

6.0mg

Calcium (mg)

44mg

Iron (mg)

4.34mg

Potassium (mg)

930mg

Total

1787kcal

7465kJ

139.6g

36.8g

33.7g

7.3g

3.1g

123.5g

83.8g

11.9g

8.5g

3.4g

0.2g

385mg

2690mg

6.72g

210IU

24.0mg

174mg

17.34mg

3719mg

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Chicken Curry

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NUTRITIONAL INFORMATION