MMMMM-----------------------FOR THE CRUST---------------------------- 125 g Bitter 315 g Sour cream 1 Egg 185 g Self-raising flour 1 tb Fresh parsley 1 ts Curry powder; optional Dice the chicken into bite-size pieces. Place the oil into a saute pan. Add the onion, garlic and ginger and cook slightly. Add the spices and cook for 1 minute. Add the chicken and cook for a couple of minutes, then add the flour and stir well. Add the tomatoes, coconut cream, lemon zest and seasoning. Simmer until the chicken is cooked and a rich, creamy sauce is achieved. For the Crust: Place the butter, sour cream and egg into a bowl and mix to combine. Stir in the flour, parsley and curry powder to form a soft dough. Press the dough into a lightly greased earthenware dish, working it well up the sides, to a thickness of 12mm (1/2"). Spoon in the filling, cover with foil and bake at 180 C for 35 minutes. Uncover and bake for a further 10 minutes, or until golden brown and crusty.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 133 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 87.5mg||27 %|
|Sodium 146.1mg||5 %|
|Potassium 483mg||13 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.2g|
|Protein 28.8g||41 %|
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: 272
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