Chicken coconut curry
Chicken simmered in coconut milk with curry powder, ginger and a pinch of brown sugar.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 643 kcal
- Protein
- 39 g
- Carbohydrates
- 21.6 g
- Fat
- 47.1 g
- Fiber
- 7.2 g
Per serving
- Calories
- 643 kcal
- Protein
- 39 g
- Carbohydrates
- 21.6 g
- Fat
- 47.1 g
- Fiber
- 7.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 10.1 mcg
- C
- 6.5 mg
- E
- 6.1 mg
- K
- 17.3 mcg
- B9
- 9.5 mcg
- B12
- 0.5 mcg
- Fe
- 7.3 mg
- Ca
- 4.2 mg
- Mg
- 72.4 mg
- K⁺
- 369.8 mg
Ingredients
- Chicken breast — 150 g
- Coconut milk — 150 g
- Curry powder — 8 g
- Fresh ginger — 8 g
- Garlic — 5 g
- Onion — 50 g
- Brown sugar — 5 g
- Sunflower oil — 10 g
- Cilantro — 3 g
- Table salt — 1 g
Cooking instructions
- Cut the chicken into cubes.
- Dice the onion, mince the garlic and grate the ginger.
- Chop the cilantro.
- Heat the oil in a skillet over medium heat.
- Fry the onion for 5 minutes.
- Add the garlic, ginger and curry powder and cook for 1 minute.
- Add the chicken and sear for 5 minutes.
- Pour in the coconut milk, brown sugar and salt and simmer for 12 minutes.
- Sprinkle with cilantro and serve hot.