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Indian Chicken Curry

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 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

Monounsaturated fat (g)

21.8g

Polyunsaturated fat (g)

9.5g

Trans fat (g)

0.1g

Cholesterol (mg)

147mg

Sodium (mg)

734mg

Salt (g)

1.83g

Vitamin A (IU)

11038IU

Vitamin C (mg)

31.1mg

Calcium (mg)

201mg

Iron (mg)

10.50mg

Potassium (mg)

1977mg

Total

191.3g

15944kJ

3807kcal

369.5g

275.8g

82.3g

93.8g

182.9g

37.8g

126.1g

87.2g

38.1g

0.5g

589mg

2937mg

7.33g

44154IU

124.4mg

805mg

42.00mg

7907mg