Ingredients
Utensils
Frying pan, Stovetop
recipe
Step 1
Wash, peel and dice the carrots & zucchini.
Step 2
Peel & finely mince the garlic.
Step 3
Heat a drizzle of olive oil in a pan on high heat. Add the garlic & curry powder. Mix, then add the carrots and zucchini.
Step 4
Sauté the veg for 10-12 minutes, mixing frequently, until golden & soft. Season with salt & pepper to taste.
Step 5
Meanwhile, in another pan, heat a drizzle of olive oil. Add the chicken and cook for 4 minutes on each side, at medium-high heat. Season with salt & pepper to taste.
Step 6
Serve the chicken with the sauteed veg.* Top with chopped cilantro if you have any. Enjoy ! *Check out our tips for this step
For a truly flavoursome dish, we suggest adding sautéed mushrooms or bacon bits & serving this dish with a side of rice.
- Victoire, Head of Food
Nutrition facts
Average estimated amount for one serving
| Energy | 300 cal. |
| Fat | 8 g |
| Carbohydrates | 23 g |
| Protein | 37 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken and vegetable curry" contains 300 Energy, 8 g of Fat, 23 g of Carbohydrates, 37 g of Protein, 8 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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