Menu
Sri Lankan chicken curry with rice
- Good for lunch
Less suited for dinner.
Per person: 1 serving Sri Lankan chicken curry; 1 serving Plain white rice.
Menu portion82 min840.8 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Mustard
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Energy
- 840.8 kcal
- Protein
- 54 g
- Fat
- 36.7 g
- Total carbohydrate (by difference)
- 74.3 g
- Total dietary fibre (USDA)
- 6 g
- Saturated fatty acids
- 23.2 g
- Sodium
- 894.2 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 156.4 kcal
- Protein
- 10 g
- Fat
- 6.8 g
- Total carbohydrate (by difference)
- 13.8 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 4.3 g
- Sodium
- 166.4 mg
- Salt (sodium × 2.5)
- 0.42 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.