4 Serves
45 Mins
Cut the chicken breast into bite-sized pieces using a chef's knife and cutting board.
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IndianVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
158 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
654 mg / 1,250 mgPotassium
991 mg / 4,700 mgSodium
1533 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
21 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Peel and chop the white onion, and mince the garlic using a chef's knife.
Heat cooking oil in a frying pan over medium heat and sauté the chopped onion until translucent.
Transfer the sautéed onion to a blender. Add the diced tomatoes, garlic paste, turmeric, cumin seeds, brown sugar, ginger paste, coconut milk, and water, then blend until smooth.
In the same frying pan, brown the chicken pieces on all sides over medium-high heat.
Pour the blended sauce and add the bay leaves to the pan. Bring to a simmer and cook for 15 to 20 minutes until the chicken is fully cooked and the sauce has thickened.
Remove the bay leaves and serve the chicken curry hot over steamed white rice.
24
g45
g15
g
Japanese
Japanese