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Easy Chicken Curry with Carrots and Potatoes

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

17.9g

Energy (kJ)

1319kJ

Energy (kcal)

315kcal

Carbohydrate incl. fibre (g)

19.1g

Carbohydrate excl. fibre (g)

16.1g

Sugar (g)

2.7g

Fibre (g)

3.1g

Fat (g)

18.5g

Saturated fat (g)

4.4g

Unsaturated fat (g)

12.4g

Monounsaturated fat (g)

8.2g

Polyunsaturated fat (g)

4.2g

Trans fat (g)

0.1g

Cholesterol (mg)

85mg

Sodium (mg)

108mg

Salt (g)

0.27g

Vitamin A (IU)

498IU

Vitamin C (mg)

21.3mg

Calcium (mg)

31mg

Iron (mg)

1.61mg

Potassium (mg)

588mg

Total

71.5g

5276kJ

1261kcal

76.6g

64.3g

10.7g

12.3g

73.9g

17.4g

49.6g

32.8g

16.8g

0.3g

339mg

432mg

1.09g

1991IU

85.4mg

124mg

6.45mg

2353mg

  • 15 ml sunflower oil
  • 1 onion, chopped
  • 150 g, peeled and sliced
  • 400 ml water
  • 2 potatoes, peeled and cubed
  • 1 sachet Knorr Mild Durban Curry Dry Cook-in-Sauce
  • 500 g chicken pieces, cubed
  • 80 g frozen peas
  • Robertsons freshly ground Black Pepper