Photo: Swathi Handique
Chicken & vegetable curry
9 ingredients
15 min + 30 min
Serves 2
openrecipes
This Indian feast has a healthy vegetable count and is a really simple everyday supper
Estimated Nutrition (whole recipe, rough)
868
Calories
61g
Protein
32g
Fat
83g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Coriander | not in our table | 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
- 100g coconut yogurt
- 2 heaped tbsp tandoori spice mix
- 2 skinless chicken breasts , cut into chunks
- 1 large onion , chopped
- 1 red pepper , cut into chunks
- 250ml passata
- 250g pouch cooked basmati rice
- 100g frozen peas
- small bunch coriander , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes