White chicken curry
1. Place 1/4C flour, 1 TBL rub, 1TBL curry powd in plastic bag
2. Add chicken and shake bag to cover chicken with dry mix
3. Add 4 tbl olive oil to pot.
4. Add flowered chicken to pot and Brown in olive oil---remove when lightly browned.
5. Add onion, peppers, curry powd, and garlic to pot and cook
until translucent
6. De-glaze with 1/4 C white wine
7. Dissolve flour in coconut milk
8 Add coconut milk, tomatoes and bay leaf to pot,(Check salt content) Set P03 20 minutes
Remove chicken skin if not fully cooked and serve
This recipe is an adaptation of a South Indian Curry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 670 | ||
Calories from Fat: 498 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.7mg | 1 % | |
Potassium 768mg | 20 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 43.3g | ||
Protein 6.4g | 9 % | |
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: 670
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