Main DishesJanuary 09, 2014
Calories
190
Sodium
22mg
0% DV
Fat
7g
11% DV
Protein
2g
4% DV
Carbs
23g
8% DV
Fiber
3g
13% DV
Chicken Curry with Leeks
127
4
3 chicken legs (around 600g)
1 onion
2 garlic cloves
4-5 big sticks of leek (around ½ kg)
1 tbsp. curry powder
3-4 tbsp. corn starch
a handful of fresh parsley leaves
salt, to taste
400g rice of your choice
1 onion
2 garlic cloves
4-5 big sticks of leek (around ½ kg)
1 tbsp. curry powder
3-4 tbsp. corn starch
a handful of fresh parsley leaves
salt, to taste
400g rice of your choice
Start with the chicken legs – cut and discard as much fat as you can.
Place them in a big saucepan, add the curry powder and cover with water.
Bring
to a boil and lower the heat. Leave it to simmer for around 45 minutes,
until the chicken is done.
In the meantime slice the tender parts of the leeks, mince the onions
and garlic and leave aside.
When cooking the rice, you want to make sure the grains don’t stick
together. What you do to avoid this is rinse it with warm water first,
and then with cold, until the water is completely clear. Boil in
slightly salted water.
When chicken is ready, take it off the saucepan and leave to cool.
Strain the chicken stock and add to it the onions, garlic and leeks.
Taste it and if needed season with some salt. Cook on medium to low heat
for 10 minutes or till the vegetables are soft.
To thicken the sauce, add some corn starch. The quantity depends on how
thick you prefer the sauce, and how much liquid you have in the
saucepan. I added 3 tbsp. to around 1liter of stock, and my sauce got
semi-liquid. The way to add the corn starch is to mix it with some water
first, and then to add it to the mixture.
Chicken curry with leeksWhen the chicken is cold enough pinch the meat
off the bones. Make bite size pieces and add in to the leeks. Stir and
leave to simmer for 5 more minutes.
Before serving add some fresh chopped parsley. Serve hot over the
fluffy white rise.
Nutritions
Calories
190
Sodium
22mg
0% DV
Fat
7g
11% DV
Protein
2g
4% DV
Carbs
23g
8% DV
Fiber
3g
13% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat2g10%
Polysaturated Fat1g7%
Monosaturated Fat4g25%
Cholesterol1mg0%
Sodium22mg0%
Potassium252mg7%
Protein2g4%
% DAILY VALUE*
Total Carbohydrate
Fiber3g13%
Sugar5g10%
Vitamin A1501IU30%
Vitamin B60.47mg23%
Vitamin C14mg24%
Calcium75mg7%
Iron2mg12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.