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Honey, Coriander, Prawn and Chicken Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

33.5g

Energy (kJ)

3716kJ

Energy (kcal)

888kcal

Carbohydrate incl. fibre (g)

26.3g

Carbohydrate excl. fibre (g)

23.9g

Sugar (g)

15.8g

Fibre (g)

2.3g

Fat (g)

73.9g

Saturated fat (g)

37.4g

Unsaturated fat (g)

22.0g

Monounsaturated fat (g)

8.6g

Polyunsaturated fat (g)

13.4g

Trans fat (g)

0.1g

Cholesterol (mg)

250mg

Sodium (mg)

648mg

Salt (g)

1.62g

Vitamin A (IU)

1227IU

Vitamin C (mg)

7.3mg

Calcium (mg)

117mg

Iron (mg)

4.87mg

Potassium (mg)

600mg

Total

200.9g

22293kJ

5326kcal

157.6g

143.7g

94.5g

14.0g

443.3g

224.5g

131.8g

51.6g

80.2g

0.5g

1501mg

3890mg

9.72g

7362IU

43.7mg

703mg

29.22mg

3597mg

  • 500 g prawns, peeled and deveined
  • 1 Knorr chicken stock pot
  • 500 ml cream
  • 1 tin coconut milk
  • 1 pinch saffron
  • 2 tbsp honey
  • 10 pieces preserved ginger, chopped
  • 1 tbsp curry paste
  • 1 tbsp butter
  • 1 large onion, grated
  • 100 ml oil
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 1 tbsp fennel powder
  • 1 tbsp cumin powder
  • 2 tbsp crushed garlic and ginger
  • 500 g chicken breast fillets, cubed
  • 1 tin apricot halves, drained
  • 250 ml periperi sauce
  • salt
  • pepper
  • 1 bunch coriander, washed, drained and roughly chopped