Chicken curry
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Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
6
Low
Nutrition per serving
Calories571.5 kcal (29%)
Total Fat33.8 g (48%)
Carbs16.8 g (6%)
Sugars6.4 g (7%)
Protein52.4 g (105%)
Sodium587.5 mg (29%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Sautee onions oil for a few minutes on medium heat.Add sliced green peppers and sautée a few minutes more. Add 3-4 Tablespoons of curry paste and stir it in to the veggies. Then add water to make a sauce. Usually around 3/4 of a cup of water but depends how much sauce you are making. Simmer on low heat for 15-20 minutes. Cook chicken breasts in a separate pan. Then add cooked chicken and turn and simmer covered for 5-10 minutes.
Step 2
Optional: Add in 1 can of coconut milk and simmer for 10-15min. If adding coconut milk, only add 50ml of water
Step 3
Optional: Cook shrimps and scallops on the side and add to coconut milk at the end
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