Directions:
- Heat the oil in a large frying pan. Rub chicken with salt and pepper and place in the pan. Sprinkle with paprika and cook over medium heat until lightly browned. Remove from the pan and set aside.
- Add the onion to the pan and cook for 3-4 minutes until soft, then stir in the chilli powder and coriander and cook for a few seconds. Add the tomatoes with their juice and the tomato puree.
- Return the chicken to the pan along with the remaining spices (including additional salt and pepper) and simmer gently for 20 minutes until the chicken is tender and thoroughly cooked. Add the corn and cook a further 3-5 minutes.
- Serve with rice and a mixed pepper salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.72 Kcal (1355 kJ) | ||
| Calories from fat | 131.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.61g | 22% | |
|---|---|---|---|
| Cholesterol | 107.02mg | 36% | |
| Sodium | 778.84mg | 32% | |
| Potassium | 619.48mg | 13% | |
| Total Carbs | 14.94g | 5% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 35.26g | 71% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 145.44 Kcal (609 kJ) | ||
| Calories from fat | 59.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 22% | |
|---|---|---|---|
| Cholesterol | 48.08mg | 36% | |
| Sodium | 349.92mg | 32% | |
| Potassium | 278.32mg | 13% | |
| Total Carbs | 6.71g | 5% | |
| Sugars | 2.17g | 19% | |
| Dietary Fiber | 0.62g | 6% | |
| Protein | 15.84g | 71% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 0.6mg | 7% | |
| Calcium | 18.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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