Chicken And Silver Beet Curry Recipe

Recipe By Slurrp

Chicken and Silver Beet Curry is a flavorful and nutritious dish that combines tender chicken pieces with the earthy taste of silver beet. This curry is packed with aromatic spices and a creamy coconut milk base, creating a rich and satisfying meal. The silver beet adds a unique texture and a hint of bitterness, balancing out the flavors perfectly. Serve this curry with steamed rice or naan bread for a complete and delicious meal.

4.2
30 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Chicken And Silver Beet Curry
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ingredients serve

Ingredients for Chicken And Silver Beet Curry Recipe

  • 125 gram Chicken Pieces, Boneless And Skinless
  • 1/4 bunch Silver Beet Leaves, Washed And Chopped
  • 1/4 Onion, Finely Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 can Coconut Milk
  • 1/2 tablespoon Oil
  • As required Salt And Pepper To Taste
  • as required Fresh Cilantro Leaves For Garnish

Directions: Chicken And Silver Beet Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and spices, and cook for another minute.
  • STEP 3.Add chicken pieces and cook until browned on all sides.
  • STEP 4.Stir in silver beet leaves and cook until wilted.
  • STEP 5.Pour in coconut milk and simmer for 15-20 minutes, until chicken is cooked through.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the chicken and silver beet curry hot with steamed rice or naan bread.
  • STEP 8.Garnish with fresh cilantro leaves, if desired.

Cooking Tips

  • You can substitute silver beet with spinach or kale if desired.
  • For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
  • To make the curry creamier, stir in a tablespoon of yogurt or cream at the end.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan over medium heat until heated through.
  • Serve the reheated curry with fresh rice or bread.
Nutrition
value
353
calories per serving
31 g Fat4 g Protein15 g Carbs9 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    4g
  • Carbs
    15g
  • Fiber
    9g

MacroNutrients

  • Carbs
    15g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    3mg
  • Vitamin A
    735mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    71mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    < 1mg
  • Phosphorus
    75mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp