Try this Chicken Curry with Dried Apricots recipe, or contribute your own.
Suggest a better descriptionHeat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and saute until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and saute until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl. Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice. *Available at Asian markets and in the Asian foods section of some supermarkets. **Available at Indian, Southeast Asian and Latin American markets and many supermarkets. Bon Appetit November 1999 Per serving: 456 Calories (kcal); 28g Total Fat; (51% calories from fat); 5g Protein; 54g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (792g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1456 | ||
Calories from Fat: 811 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.1g | 120 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 41.2g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 183.7mg | 57 % | |
Sodium 2141.3mg | 74 % | |
Potassium 2501.2mg | 66 % | |
Total Carbohydrate 90.6g | 27 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 78.8g | ||
Protein 73.2g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1456
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