Chicken curry
Chicken breast simmered with onion, garlic, paprika and canned tomatoes finished with yogurt.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 401 kcal
- Protein
- 43.1 g
- Carbohydrates
- 20 g
- Fat
- 17.3 g
- Fiber
- 4.7 g
Per serving
- Calories
- 401 kcal
- Protein
- 43.1 g
- Carbohydrates
- 20 g
- Fat
- 17.3 g
- Fiber
- 4.7 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 154 mcg
- C
- 21.4 mg
- E
- 6.1 mg
- K
- 14 mcg
- B9
- 11.4 mcg
- B12
- 0.8 mcg
- Fe
- 0.1 mg
- Ca
- 66 mg
- K⁺
- 250 mg
Ingredients
- Chicken breast — 150 g
- Onion — 60 g
- Garlic — 6 g
- Canned tomatoes — 100 g
- Greek yogurt — 60 g
- Sweet paprika — 4 g
- Sunflower oil — 12 g
- Cilantro — 4 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Cut the chicken breast into cubes.
- Dice the onion.
- Mince the garlic.
- Chop the cilantro.
- Heat the sunflower oil in a pan over medium heat.
- Sauté the onion for 6 minutes until soft.
- Add the garlic and paprika and cook for 1 minute.
- Add the chicken and sear for 5 minutes.
- Add the canned tomatoes, salt and black pepper.
- Simmer covered for 15 minutes.
- Remove the pan from the heat and stir in the yogurt.
- Sprinkle with the cilantro and serve hot with rice.