Chicken curry with vegetable sauce - Healthier Danish chicken curry
Recipe for a healthier chicken curry - with more than 600 grams of hidden vegetables in the sauce.
Servings 4 people
Calories 166kcal
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 600 g mixed vegetables, cut into small pieces
- 1 apple, cut into small dice
- 3-4 tsp curry powder
- 1/2 tsp ground turmeric
- 400-500 ml chicken stock
- 100-150 ml milk, cream or coconut milk
- A little butter or oil
- Salt and freshly ground pepper
- A pinch of sugar and a squeeze of lemon, optional
In addition
- 600 g chicken breast fillets or a whole chicken
- Rice or vegetables, to serve
Instructions
- Melt a little butter or a splash of oil in a saucepan and fry the onion and garlic until soft and translucent.
- Add the chopped vegetables and the apple and fry for 5 minutes. Season with salt and freshly ground pepper.
- Add the curry powder and turmeric and fry for about a minute.
- Pour in the stock, cover with a lid and leave to simmer gently until all the vegetables are completely tender.
- Meanwhile, poach the chicken in salted water, with a little stock added if you like, until the meat is cooked through. Leave to rest for 10 minutes, then cut into bite-sized pieces.
- Blend the stock and vegetables to a completely smooth sauce and adjust the consistency with milk, cream or coconut milk. Heat through thoroughly.
- Add the chicken to the sauce and heat through, then season to taste with salt and freshly ground pepper - and a little lemon juice or sugar if needed.Serve with boiled rice or cauliflower rice - noodles or fried vegetables.
Nutrition
Calories: 166kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 458mg | Potassium: 513mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7720IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 2mg