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Chicken Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

34.8g

Energy (kJ)

2278kJ

Energy (kcal)

545kcal

Carbohydrate incl. fibre (g)

9.6g

Carbohydrate excl. fibre (g)

8.2g

Sugar (g)

1.6g

Fibre (g)

1.4g

Fat (g)

41.9g

Saturated fat (g)

24.2g

Unsaturated fat (g)

14.9g

Monounsaturated fat (g)

9.8g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

1.3g

Cholesterol (mg)

97mg

Sodium (mg)

141mg

Salt (g)

0.35g

Vitamin A (IU)

418IU

Vitamin C (mg)

4.7mg

Calcium (mg)

60mg

Iron (mg)

5.31mg

Potassium (mg)

686mg

Total

139.1g

9114kJ

2178kcal

38.6g

33.0g

6.3g

5.6g

167.7g

96.7g

59.7g

39.2g

20.5g

5.1g

387mg

565mg

1.41g

1670IU

18.7mg

241mg

21.24mg

2743mg

  • 30 ml Stork margarine
  • 1 onion, finely chopped
  • 6 cloves garlic, crushed
  • 2 cm fresh ginger, finely chopped
  • 1 Knorr chicken stock pot
  • 1.5 tbsp Rajah medium curry powder
  • 2 curry leaves
  • 600 g chicken breast or thighs, cut into medium pieces
  • 400 ml coconut milk
  • 2 Knorr chicken stock pot
  • 3 cm fresh ginger, peeled and finely sliced (for frying)
  • vegetable oil (for frying)