Chicken curry with raisins
The aromas of the spices meet thedelicate flavours of white meat.
Ginger and curry give the chicken a spicy flavour which is softened by the apples and raisins.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Chicken 400 g
- Onions 100 g
- Fresh ginger 30 g
- 1 green apple
- 1 tbsp sultanas
- 1 clove garlic
- 1 tsp curry powder
- 1 knob butter
- Extra virgin olive oil 30 g
- Boiling water 6 l
- 1 glass of flour
Nutritional information
Per serving: 217 Kcal
Environmental Impact
Per serving:
529 grams CO2 equivalence - carbon footprint
562 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Mix the flour with the curry powder.
Dice the chicken, roll in flour and sauté with extra virgin olive oil and butter.
Combine and fry the chopped onion, diced apple, sultanas, chopped garlic and ginger.
Add the boiling water and leave to cook for around 30 minutes.
Season with salt and chilli to taste.
The Chef’s Advice
Option to add grated coconut and serve it with basmati rice.
Nutritional Advice
Curry powder and ginger add flavour and reduce the need for salt.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.
