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Ingredients
US|METRIC
- 1 tablespoon vegetable oil
- 1 onion (large, peeled and chopped)
- 3 chicken breasts boneless (and skinless diced)
- 3 cloves garlic (peeled and minced)
- 1 piece ginger (about the size of your thumb, peeled and finely chopped)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 teaspoons hot chilli powder (use less or mild chilli if you don’t like your curry too hot)
- 1 tablespoon ground coriander
- 1/2 tablespoon cumin
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 240 milliliters chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)
- 400 grams chopped tomatoes (tinned)
- 2 tablespoons tomato puree (/paste)
- 2 teaspoons sugar (this is to counteract the acidity in the tomatoes)
- 400 milliliters full fat coconut milk
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NutritionView More
540Calories
Sodium39% DV930mg
Fat52% DV34g
Protein82% DV42g
Carbs7% DV22g
Fiber24% DV6g
| Calories540Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat23g115% |
| Trans Fat0g |
| Cholesterol110mg37% |
| Sodium930mg39% |
| Potassium1370mg39% |
| Protein42g82% |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars11g22% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.