Photo: Cala
Estimated Nutrition (whole recipe, rough)
409
Calories
35g
Protein
21g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion
- 30g butter
- 2 teaspoons curry powder
- 1 clove garlic
- 500g zucchini
- 1 tablespoon lemon juice
- salt, pepper
- 2 1/2 cups chicken stock
- 2/3 cup cream
Directions
1
Coarsely chop onion.
2
Melt butter in a pan, add onion, curry powder and crushed garlic.
3
Cook, stirring few minutes or until onion is transparent.
4
Place mixture in blender or food processor with roughly chopped zucchini, lemon juice and half the stock.
5
Blend or process until vegetables are finely chopped.
6
Stir in remaining stock and cream, cover, refrigerate for several hours.
7
Push through fine strainer, discard vegetable pulp, season with salt and pepper.
8
Refrigerate before serving.
9
Serves four
Recipe sourced from
fandom