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Spicy Chicken Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

36.7g

Energy (kJ)

1839kJ

Energy (kcal)

440kcal

Carbohydrate incl. fibre (g)

11.8g

Carbohydrate excl. fibre (g)

7.6g

Sugar (g)

4.1g

Fibre (g)

4.3g

Fat (g)

27.6g

Saturated fat (g)

8.5g

Unsaturated fat (g)

15.7g

Monounsaturated fat (g)

8.3g

Polyunsaturated fat (g)

7.4g

Trans fat (g)

0.2g

Cholesterol (mg)

117mg

Sodium (mg)

131mg

Salt (g)

0.33g

Vitamin A (IU)

1474IU

Vitamin C (mg)

18.0mg

Calcium (mg)

79mg

Iron (mg)

3.91mg

Potassium (mg)

782mg

Total

146.8g

7355kJ

1759kcal

47.3g

30.2g

16.3g

17.1g

110.6g

33.8g

62.7g

33.1g

29.6g

0.8g

467mg

523mg

1.30g

5896IU

72.0mg

315mg

15.66mg

3128mg

  • 2 tbsp vegetable oil, divided
  • 650 g chicken breasts, boneless, skinless, cut into bite-sized pieces
  • 1 onion, finely sliced
  • 4 cloves garlic, crushed
  • 30 ml Rajah curry powder
  • 45 ml water
  • 1 Knorr chicken stock pot
  • 400 g tin tomatoes, chopped
  • 30 ml coriander, chopped
  • 50 ml cream