Andhra · Main
Chicken curry
Andhra chicken curry
- Energy
- 323 kcal
- Protein
- 29.2 g
- Fibre
- 3.74 g
- Time
- 45 min
Per serving, 228 g.1 Good for lunch or dinner.
One serving gives you
- 15%of the day’s folate
- 12%of the day’s vitamin D
- 10%of the day’s zinc
- 58%of the day’s protein
Nutrition facts
One serving, 228 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy323 kcal18%
Carbohydrates
- Carbohydrate7.14 g3%
- Fibre3.74 g15%
- Soluble fibre0.8 g
Fats
- Fat19.5 g40%
- Saturated fat limit2.5 g13% of limit
- Monounsaturated fat5.32 g
- Polyunsaturated fat2.66 g23%
- Omega-62.61 g33%
- Omega-30.05 g5%
- EPA + DHA0 mg
- Cholesterol limit76.9 mg
Protein and amino acids
- Protein29.2 g58%
- Histidine1,362 mg227%
- Isoleucine1,028 mg86%
- Leucine2,241 mg96%
- Lysine1,799 mg100%
- Methionine + cystine4,257 mg473%
- Phenylalanine + tyrosine3,155 mg210%
- Threonine1,601 mg178%
- Tryptophan347 mg145%
- Valine1,426 mg91%
Vitamins
- Vitamin A55 µg7%
- Vitamin B10.15 mg10%
- Vitamin B20.12 mg6%
- Vitamin B310.1 mg92%
- Vitamin B51.75 mg35%
- Vitamin B60.55 mg29%
- BiotinNot in the source data
- Folate33.8 µg15%
- Vitamin B120.17 µg8%
- Vitamin C14.6 mg22%
- Vitamin D1.73 µg12%
- Vitamin E1.75 mg23%
- Vitamin K60.5 µg110%
Minerals
- Calcium56.6 mg6%
- ChromiumNot in the source data
- Copper0.47 mg28%
- IodineNot in the source data
- Iron2.23 mg8%
- Magnesium56 mg15%
- Manganese0.72 mg18%
- MolybdenumNot in the source data
- Phosphorus262 mg26%
- Potassium641 mg18%
- Selenium24 µg60%
- Sodium limit404 mg20% of limit
- Zinc1.35 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Chicken, breast, skinless kodi mamsam125 g
- Groundnut oil palli nune7.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Cloves lavangalu0.3 g
- Cardamom, green yalakulu0.3 g
- Iodized salt (table salt) uppu0.9 g
Method
About 45 minutes.
- 1
Cut 125 g boneless chicken breast into bite-sized pieces and rub with turmeric, salt and half the chilli powder. Keep raw chicken and its utensils separate.
- 2
Heat 7.5 g groundnut oil; add the curry leaves and onion and cook until golden with the cloves and cardamom. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Add the chicken, cover and cook on medium heat for 15–20 minutes, adding a little water for gravy. Cook until a food thermometer reads at least 74 °C in the thickest piece. Finish with coriander leaves.