Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
333
Calories
50g
Protein
5g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- 1½ cups plain fat-free or low-fat yogurt
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- 1½ pounds boneless, skinless chicken breasts, cooked and cut into ½-inch cubes
- 3 celery stalks, diced
- ½ small red onion, diced
- ¼ cup chopped fresh cilantro
- salt and freshly ground black pepper
Directions
1
Whisk together yogurt, curry powder, and ginger in a large mixing bowl.
2
Stir in chicken, celery, onion, and cilantro; season to taste with salt and pepper.
3
Serve at room temperature or refrigerate for at least 1 hour before serving for more concentrated flavor.
Recipe sourced from
fandom