Try this Weeknight Chicken Curry recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a frying pan over medium heat. Add the onion and cook till soft.
Add the diced chicken to the pan and sprinkle with curry powder, cumin, salt and pepper.
Dissolve the vegetable cube stock in the hot water. Add to the pan and simmer for 15 to 20 minutes, uncovered. Add more stock or water if sauce gets too thick.
Check the seasoning and add more if necessary. Serve with basmati rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1031g) | ||
Recipe Makes: 1 | ||
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Calories: 1644 | ||
Calories from Fat: 596 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.2g | 88 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 548mg | 169 % | |
Sodium 725.7mg | 25 % | |
Potassium 2418.9mg | 64 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 31.5g | ||
Protein 218.6g | 312 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1644
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