659 g
198 g
177 g
9 g
1.4 tsp
152 ml
6 g
70 ml
Cooking Instructions
Sauté 177 g Onion until golden and caramelised, add 9 g Garlic and cook 2–3 minutes, then add 1 tsp Curry, red pepper, and black pepper and stir-fry everything for 2 minutes.
Remove the onion mixture, then sear 659 g Chicken Leg until nicely browned on one side, flip, and brown the other side.
Sauté 198 g Mushroom separately.
Add 70 ml Water and 152 ml Milk (or half milk half cream), return the onion-spice mixture, add 6 g Salt, cover, and simmer on very low heat for 2 hours.
Add the mushrooms in the last hour.
Chicken Curry Stew: calories & nutrition (For the entire cooked dish)
Nutri-Score C
1252 kcal
Protein 132.8 g
Unsaturated Fat (Good) 25.1 g
Saturated Fat 21.0 g
Trans Fat (Bad) 0.8 g
Carbohydrates 34.3 g
Sugar 19.2 g