4 Serves
35 Mins
Heat the cooking oil in a large heavy skillet or wok over medium-high heat.
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Vitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
148 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
498 mg / 1,250 mgPotassium
873 mg / 4,700 mgSodium
2000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
132 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Add the chicken pieces to the skillet and sauté until they are fully cooked and no longer pink.
Incorporate the chopped bell peppers and onions into the pan, stir-frying for 3 to 5 minutes until tender-crisp.
Pour in the Balti sauce and allow the mixture to simmer for approximately 5 minutes to meld the flavors.
Serve the curry hot over a bed of cooked white rice and garnish with freshly chopped cilantro.
3
g11
g0
g
