Try this Chicken Baffad recipe, or contribute your own.
Suggest a better descriptionFry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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Serving Size: 1 Serving (1314g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 520 | ||
Calories from Fat: 97 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 139mg | 5 % | |
Potassium 2358.6mg | 62 % | |
Total Carbohydrate 124.4g | 37 % | |
Dietary Fiber 50.3g | 201 % | |
Sugars, other 74g | ||
Protein 19.2g | 27 % | |
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: 520
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