Indian Chicken Curry
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
62.6g
Energy (kJ)
5483kJ
Energy (kcal)
1310kcal
Carbohydrate incl. fibre (g)
167.4g
Carbohydrate excl. fibre (g)
137.7g
Sugar (g)
23.2g
Fibre (g)
29.6g
Fat (g)
46.8g
Saturated fat (g)
9.6g
Unsaturated fat (g)
32.4g
Monounsaturated fat (g)
22.0g
Polyunsaturated fat (g)
10.2g
Trans fat (g)
0.1g
Cholesterol (mg)
147mg
Sodium (mg)
796mg
Salt (g)
1.99g
Vitamin A (IU)
11058IU
Vitamin C (mg)
31.1mg
Calcium (mg)
236mg
Iron (mg)
12.46mg
Potassium (mg)
2407mg
Total
250.5g
21933kJ
5238kcal
669.5g
551.0g
92.7g
118.6g
187.3g
38.5g
129.4g
87.8g
40.8g
0.5g
589mg
3184mg
7.95g
44232IU
124.5mg
943mg
49.85mg
9627mg
- 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 to taste
- 1 tsp ground coriander
- 1 tsp low fat yogurt
- 400 g cooked wild rice