Spicy Caribbean chicken
1. Heat a deep-sided frying pan until hot and add the oil and then the chicken.
2. Fry on each side for about 1 minutes, until the meat is browned all over. Remove the meat from the pan and set aside on a plate.
3. Add onions, garlic, 1 of the chillies and the green (or red) tomatoes and cook for about 5 minutes.
4. Meanwhile, place the turmeric, cumin seed, coriander seed, and cardamom pods into a pestle and mortar and grind until fine.
5. Add the ground spices to the onion and tomato mixture. Add the lime juice.
6. Add the chicken stock and coconut milk to the pan and bring to the boil.
7. return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked though.
8. Place the chilli and basil into the pestle and mortar and grind to a paste.
9. Add the chilli and basil paste to the chicken at the last minute and season to taste.
10. Serve hot with basmati rice.
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Serving Size: 1 Serving (1158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1687 | ||
Calories from Fat: 933 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.6g | 138 % | |
Saturated Fat 52.7g | 264 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 259.3mg | 80 % | |
Sodium 496.7mg | 17 % | |
Potassium 2116.6mg | 56 % | |
Total Carbohydrate 115.1g | 34 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 104.6g | ||
Protein 82.7g | 118 % | |
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: 1687
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