Try this Almond Curry Chicken recipe, or contribute your own.
Suggest a better descriptionIn a food processor, process almonds until they form a smooth paste, about 4 minutes. Set aside. In a large skillet, heat oil over medium-high heat. Add chicken pieces in a single layer and cook until lightly browned, about 3 minutes per side. Remove to platter. Discard all but 2 tablespoons drippings from the skillet and add garlic, ginger, and onion. Cook, stirring frequently, 1 minute. Add crushed red pepper, turmeric, and salt and cook, stirring frequently, 5 minutes or until mixture turns reddish brown.
Stir in water and return reserved chicken to skillet. Cover and simmer until chicken is tender, about 25 minutes. Remove from heat. Skim and discard fat that has risen to surface. Add reserved almond paste and stir until well blended. Simmer uncovered, 5 minutes. Stir in coconut milk and heat to boiling. Cook 3 minutes, basting chicken occasionally. Serve with rice and chutney.
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Serving Size: 1 Serving (1404g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1200 | ||
Calories from Fat: 530 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 78 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 227.3mg | 70 % | |
Sodium 246.8mg | 9 % | |
Potassium 2205.6mg | 58 % | |
Total Carbohydrate 107.2g | 32 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 88g | ||
Protein 66.6g | 95 % | |
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: 1200
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