How to cook chicken curry

Vegetable and poultry curry

Ingredients for 4 persons):

Wash the peppers and zucchini and cut into small cubes. Clean and wash the carrots and spring onions and cut into thin slices or rings. Peel and finely chop the garlic. Finely chop the chilli as well, it is best to wear gloves. Peel the ginger and grate finely. Wash and finely chop the parsley. Rinse the poultry fillets with cold water, pat dry and cut into strips.

Heat 1 teaspoon coconut oil in a coated pan. Sear the meat vigorously, then add the leek rings, garlic, chilli and ginger and fry with them. Add the salts and 2 teaspoons of curry powder, toss briefly. Then take the meat out of the pan and set it aside in a bowl.

Heat 1 teaspoon of fat in the pan again. Add paprika, zucchini and carrots and sauté briefly. Add the water and steam the vegetables over low heat while stirring. Season with salt and pepper.

Add the meat to the vegetable mixture. Add the cream substitute, parsley and 2 teaspoons of curry powder and simmer over low heat for 5-7 minutes. Season to taste with salt and pepper. This goes well with whole grain rice.

Nutritional values ​​per serving (340 g):
280 kcal, 36 g protein, 9 g fat, 15 g carbohydrates, 4 g fiber


Instead of fresh vegetables and parsley, you can also use a ready-made frozen vegetable mixture.

Recommended for:

Breast Cancer Follow-up Care
Fatty liver
Gastric bypass
Metabolic syndrome
Menopausal symptoms

The Nutritional Docs | Broadcast date | 07.09.2020