Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 213.4
Total Fat 4.9 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.2 g
Cholesterol 31.2 mg
Sodium 609.8 mg
Potassium 450.8 mg
Total Carbohydrate 32.3 g
Dietary Fiber 3.1 g
Sugars 3.3 g
Protein 12.4 g
Vitamin A 5.3 %
Vitamin B-12 6.8 %
Vitamin B-6 16.8 %
Vitamin C 6.5 %
Vitamin D 8.4 %
Vitamin E 2.0 %
Calcium 10.8 %
Copper 7.0 %
Folate 6.1 %
Iron 11.3 %
Magnesium 8.9 %
Manganese 14.7 %
Niacin 23.6 %
Pantothenic Acid 5.8 %
Phosphorus 17.2 %
Riboflavin 12.4 %
Selenium 16.2 %
Thiamin 9.1 %
Zinc 5.4 %
*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

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

64 calories of Raisins, (0.13 cup, packed)

43 calories of Chicken Breast (cooked), no skin, roasted, (1.25 ounces)

26 calories of Butter, salted, (0.25 tbsp)

25 calories of Milk, 1%, (0.25 cup)

23 calories of Flour, white, (0.05 cup)

16 calories of Apples, fresh with skin, (0.25 cup, quartered or chopped)

10 calories of Curry powder, (0.50 tbsp)

4 calories of College Inn Chicken Broth - 99% Fat Free, (0.25 cup)

4 calories of Onions, raw, (0.06 cup, chopped)

0 calories of Ginger, ground, (0.03 tsp)

0 calories of Salt, (0.13 tsp)

Nutrition & Calorie Comments  

My husband and I love Thai food and yellow curry, so I was excited to try this. :) What I love is that it's super simple, using ingredients I always have. 4 that convenience alone, it's a good recipe. Overall a yummy dish, will cut down on the salt next time. Added veggies, will add more next time!
I doubled the chicken since I needed more fat and protein, and I omitted the raisins since I am not crazy about raisins so I decided I could skip some carbs that way. I also used fresh ginger root and added a dash of cinnamon. It was soooo good. And I can't wait to experiment with it more!!
I loved it! I was jonesing for some Indian food (ALTHOUGH! I learned on Good Eats that curry isn't traditional Indian at all, but still, it's delicious!) and found this recipe. Added garlic, took out the apple and raisins, and had it over brown rice. Could use some more curry&salt though.
My husband, kids and I loved this! I used fat free milk and made a double batch. My family is already looking forward to eating it again tomorrow.

Update: Wow - this meal tastes even better the next day! AND my family has requested that we make this one a regular. Thank you again for sharing.
very good, though husband said just ok. I had it over spaghetti squash to decreased calories from rice. I might make it with a yellow pepper to spice a bit more for me.