Indian Chicken Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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
- 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)