Nutty Chicken Curry
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein53 %71 g
- Carbs7 %9 g
- Fat40 %24 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 543 kcal | 138 kcal |
| Protein | 71 g | 18 g |
| Carbs | 9 g | 2.3 g |
| Fat | 24 g | 6.1 g |
One serving is about 394 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Rough estimate based on the type of dish; always check the food before eating it.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - India
Ingredients
- 5 tablespoons Peanut butter
- 1 Garlic (large)
- 0.5 Ginger
- 1 Red Chilli (large)
- bunches Coriander
- 1 tablespoon Sunflower Oil
- 150 ml Chicken Stock
- 200 g Greek Yogurt
- 4 Chicken Breast
Instructions
Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.
Videos and links
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