Vikalinka · by Julia Frey of Vikalinka★ 4.9 (24)
Chinese Chicken Curry
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 80%
CARBS 32G28% OF CAL
6G FIBER7G SUGAR19G OTHER
FAT 19G38% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chicken curry with potatoes, snap peas, and aromatic spices in a savory sauce. Faster than takeout and healthier, it's a filling weeknight main.
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View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 skinless, boneless chicken thighs (cut in bite sized pieces)
- 1 tsp soy sauce
- 2 tsp corn starch
- 1 tbsp vegetable oil
- 1 onion (chopped)
- 1 tbsp grated ginger
- 2-3 cloves garlic
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp Chinese 5 spice powder
- 400ml / 1½ cup chicken stock
- 2 potatoes (medium )
- 1 red pepper (sliced)
- 150g / 1 cup sugar snap peas
- salt to taste
- chopped cilantro/coriander for serving
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 80%
CARBS 32G28% OF CAL
6G FIBER7G SUGAR19G OTHER
FAT 19G38% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 544mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1281mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.