Chicken Curry
50 mins (prep 30, cooking 20)
19 ingredients
1 servings
Creamy, sweet and as spicy as you want it, plenty of veggies and fairly easy + fast to make. I have tried shrimp, pork, fish and beef and found the chicken to be the best. As usual, I like things spicy, so you might want to add the curry paste a little at a time until you reach your heat point. Serve over jasmine rice.

Categories:  served-hot , <-60-mins , chicken-breast , poultry , comfort-food , taste~mood , spicy , time-to-make , asian , chicken , sweet , easy , presentation , main-dish , meat , inexpensive , vegetable ,
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Serving Size (1641.91 g)
Servings 1
Amount per Serving
Calories 1142.87 Calories from Fat 192.96
% Daily Value *
Total Fat 21.44g 32.98%
Saturated Fat 4.71g 23.56%
Trans Fat 0.03g %
Cholesterol 337.04mg 112.35%
Sodium 3540.91mg 147.54%
Total Carbohydrate 115.81g 38.6%
Dietary Fiber 17.51 g 70.05%
Sugars 55.94 g %
Protein 128.73g 257.46%
Vitamin A 9619.95IU% Vitamin C 209.68mg%
Calcium 292.74mg% Iron 7.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light coconut milk, baby carrots