Always check the labels of the products you use.
Method
- 1
Get started. Soak the rice in warm water, next wash in cold till this water runs clear. Heat butter in a saucepan plus heat the onions using the bay leaf plus other whole spices for 10 mins.
- 2
Mix. Scatter in the turmeric, next add chicken and curry paste and cook till aromatic. Mix the rice in the pan with the raisins, next pour over the stock.
- 3
Cook. Put a tight-fitting lid on the pan plus bring to a hard boil, next lower the heat to a minimum plus heat this rice for another 5 mins. Turn off the heat plus leave for 10 mins.
- 4
Mix (2). Mix well, mixing through half the coriander. To offer, strew over the rest of the coriander plus the almonds.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
33.7 g protein for 464 kcal = 7.3 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 33.7 g |
| Carbohydrate | 59.6 g |
| of which sugars | 13 g |
| of which free sugars | 0.2 g |
| Fat | 9.2 g |
| of which saturates | 3.4 g |
| Fibre | 1.9 g |
| Salt | 1.45 g |
Protein per 100 kcal
7.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
