4 Serves
45 Mins
Using a chef's knife and cutting board, carefully cut the boneless skinless chicken breasts into uniform bite-sized pieces.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
830 mg / 4,700 mgSodium
678 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium-low heat. Add the ginger garlic paste and sauté for 3 minutes until fragrant.
Stir in the ground cumin, coriander seeds, almond paste, and ground poppy seeds. Continue to fry the spice mixture for 3 to 4 minutes, ensuring the spices do not burn.
Add the chicken pieces to the pan and fry for 5 minutes, stirring frequently to coat the meat thoroughly with the spice base.
Pour in the coconut milk, add salt to taste, and stir in the raisins. Cover the pan and simmer for 15 minutes, stirring occasionally until the chicken is cooked through.
While the curry simmers, prepare the basmati rice according to package instructions using a rice cooker or pot.
2
g14
g32
g
Uzbek
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