SOYA MADRAS CURRY & CHICKEN MADRAS CURRY
Nutrition with Vibha
March 27, 2025
super easy
Chicken Madaras Curry
Ingredients
Ingredient
- 500 gms Boneless chicken breasts cut into 1 ½ inch chunks and blotted dry
- ½ cup Coconut milk
- 1 cup Kerala cucumber/Ash gourd/Bottle gourd cut into big pieces
- 1 large Onion finely chopped
- 7-8 Garlic cloves
- 1 inch Ginger
- Green chillies
- 5-6 Curry leaves
- 1 tbsp Cashews coarsely crushed
- 1 tbsp Garden cress seeds
- 2 tsp Red chilli powder
- ½ tsp Turmeric powder
- 1 tbsp Rasam powder
- 1 tbsp Cooking oil
- Salt- to taste as per taste
Instructions
- In a food processor or blender, combine the onion, garlic, ginger, and green chilies. Bend the mixture until it is pureed.
- Heat the oil in a deep pan, add the curry leaves, garden cress seed, onion, ginger, garlic, green chilli, and cashew paste, and sauté for a few minutes.
- Saute the remaining spices and chicken for 3–5 minutes, or until most of the water has evaporated. Cook till almost done, then add the large pieces of Kerala cucumber and a cup of heated water.
- Add salt and coconut milk and cook till the chicken and kerala cucumber are tender.
- Remove from the heat and serve immediately with red rice.
Notes
Highlights:
- Chicken is rich in a variety of nutrients, including protein, niacin, selenium, and phosphorus.
- This recipe contains milk, which provides high-quality protein.
- Garden-cress seeds, also known as "HALIM or ALIV," are a natural source of bioavailable iron that can help prevent anaemia by boosting haemoglobin status.
- Cashews are high in fibre, heart-healthy fats, and plant protein.
| Energy | 275 kcal |
| Carbohydrate | 6.3 g |
| Protein | 25 g |
| Fat | 13 g |
| Calcium | 17.6 mg |
| Iron | 1.4mg |
| Total Fiber | 1.8 g |
| Soluble Fiber | 0.4 g |
Soya Madras Curry
Ingredients
Ingredient
- 300 gms Soya chunks
- ½ cup Coconut milk
- 1 cup Kerala cucumber/Ash gourd/Bottle gourd cut into big pieces
- 1 large Onion finely chopped
- 7-8 Garlic cloves-7-8
- 1 inch Ginger
- 2 Green chillies
- 5-6 Curry leaves
- 1 tbsp Cashews-1 tbsp coarsely crushed
- 1 tbsp Garden cress seeds
- 2 tsp Red chilli powder
- ½ tsp Turmeric powder
- 1 tbsp Rasam powder
- 1 tbsp Cooking oil
- Salt- to taste as per taste
Instructions
- Soak soya chunks and squeeze out the excess water.
- In a food processor or blender, combine the onion, garlic, ginger, and green chilies. Bend the mixture until it is pureed.
- Heat the oil in a deep pan, add the curry leaves, garden cress seed, onion, ginger, garlic, green chilli, and cashew paste, and sauté for a few minutes.
- Saute the remaining spices and soya chunks for 3–5 minutes, or until most of the water has evaporated. Cook till almost done, then add the large pieces of Kerala cucumber and a cup of heated water.
- Add salt and coconut milk and cook till the soya chunks and kerala cucumber are tender.
- Remove from the heat and serve immediately with red rice.
Notes
Highlights :
- Soya chunks is a good source of plant based protein.
- This recipe contains milk, which provides high-quality protein.
- Garden-cress seeds, also known as "HALIM or ALIV," are a natural source of bioavailable iron that can help prevent anaemia by boosting haemoglobin status.
- Cashews are high in fibre, heart-healthy fats, and plant protein.
| Energy | 283 kcal |
| Carbohydrate | 8 g |
| Protein | 27 g |
| Fat | 15 g |
| Calcium | 17.6 mg |
| Iron | 1.4mg |
| Total Fiber | 1.8 g |
| Soluble Fiber | 0.4 g |
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