Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 267.3
  Total Fat 11.5 g
      Saturated Fat 2.0 g
      Polyunsaturated Fat 1.7 g
      Monounsaturated Fat 6.5 g
  Cholesterol 95.5 mg
  Sodium 780.9 mg
  Potassium 640.7 mg
  Total Carbohydrate 13.5 g
      Dietary Fiber 2.7 g
      Sugars 3.0 g
  Protein 27.9 g
  Vitamin A 10.6 %
  Vitamin B-12 7.6 %
  Vitamin B-6 34.2 %
  Vitamin C 153.8 %
  Vitamin D 0.0 %
  Vitamin E 6.6 %
  Calcium 6.4 %
  Copper 11.8 %
  Folate 10.0 %
  Iron 15.8 %
  Magnesium 13.7 %
  Manganese 16.2 %
  Niacin 40.1 %
  Pantothenic Acid     18.0 %
  Phosphorus     26.6 %
  Riboflavin 18.9 %
  Selenium 25.6 %
  Thiamin 13.1 %
  Zinc 21.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Curry

View the full Chicken Curry Recipe & Instructions
Submitted by: TRISHA26
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Curry

148 calories of Chicken Drumstick, (2 drumstick, bone and skin removed)

60 calories of Olive Oil, (0.50 tbsp)

31 calories of Onions, raw, (0.75 medium (2-1/2" dia))

14 calories of Hot Chili Peppers, (0.75 pepper)

8 calories of Canned Tomatoes, (0.25 can)

3 calories of Garlic, (0.75 clove)

2 calories of Cumin seed, (0.26 tsp)

1 calories of Coriander seed, (0.26 tsp)

0 calories of Ginger Root, (0.25 tsp)

0 calories of Salt, (0.26 tsp)


Nutrition & Calorie Comments  

I agree with Jibbie 49--wouldn't you save a lot of calories by using skinless chicken breasts? Submitted by:
LOLAMOM2
(12/12/09)
report inappropriate
Chillies are the smaller and skinny peppers
Chapati: It is made from a dough of atta flour (whole grain durum wheat), water and salt. The dough is rolled out into discs of approximately twelve centimeters in diameter on a platform with a rolling pin. it is browned on both sides on a very hot pan 		Submitted by:
EMERALDGAZE
(10/2/08)
report inappropriate


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