Chicken Curry with white rice

Ingredients
1/4 kg of chicken breast, skin removed, cut in small parts.
¼ cup lemon juice
2 teaspoons curry powder
1 medium onion, chopped
1 medium garlic glove, chopped (optional)
½ teaspoon black pepper
½ teaspoon dry thyme
1 tablespoon vegetable or olive oil
1/2 cup water

Directions
1. Wash cleaned chicken in lemon juice.
2. Mix seasoning together and rub on to chicken parts.
3. Allow to marinate in refrigerator for 1 hour (preferable overnight).
4. Heat oil in a saucepan, sauté seasoned chicken until browned.
4. Rinse remainder seasoning from marinated pan with water.
5. Pour over browned chicken. Let simmer until tender.
6. Serve over hot rice.

Nutritional content per serving

323 calories
0 grams trans fat
93 milligrams sodium
21 grams protein
89 milligrams cholesterol
317 milligrams potassium
24 grams total fat
5 grams carbohydrate
214 milligrams phosphorus
6 grams saturated fat
0 grams fiber
25 milligrams calcium

Suggestions
• May add seasonings such as, crushed red peppers, hot green peppers.

DRINKS: Lemon water

The main ingredients in the meal is the breast chicken (w/o skin), although a

limited protein intake is necessary for some people with kidney issue,

providing the body with an adequate amount of high quality of protein is vital

for health, we used skin less chicken breast because it contains less

phosphorus, potassium and sodium than with the chicken with skin. We also

have garlic as an alternative to salt it provides a delicious, adding flavor to the

dish while providing nutritional benefits like a good source of manganese,

vitamin C, and Vitamin B6 and contains sulfur compounds that have anti-

inflammatory properties. Onions are excellent for providing sodium-free to

renal diet dishes, in sauteing this onions with garlic in olive oil it adds flavor to

the dishes without compromising your kidney health. We also add lemon in

marinating the chicken and also lemon water for the patient to drink because

lemon contains vitamin C and citric acid which help maintain the internal pH

balance. We use white rice than brown rice because brown rice has a high

content of phosphorus and potassium