Try this Chicken with Almonds Coconut Milk with Cream Sauce (jfk) recipe, or contribute your own.
Suggest a better description1.Toast almonds in the shallow metal dish in oven until golden brown. Cool and cut into rough pieces.
2. Heat coconut milk in a shallow frying pan with ginger and salt. Slide in the chicken breasts. Bring to boil and cook over the lowest heat for 12-15 minutes so the liquid is barely moving. Turn once. Remove the chicken and put on a plate with a lid on top to keep the chicken moist.
3. In a saucepan , heat the oil and fry the onion with garlic until soft an golden. Add the ginger and curry powder. Fry until aromatic. mix in tomato paste and coconut milk in which you cooked the chicken. cook for about 5 minutes on a moderate heat until it is slightly thickened.
4. Return chicken to the pan and warm gently.
5. At the last minute add coriander. Serve chicken covered in sauce and sprinkle with almonds Comments: Goes best with rice, however can serve with a fine noodle
Goes best with rice, however can serve with a fine noodle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 657 | ||
Calories from Fat: 516 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.3g | 76 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 25.8g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 90.8mg | 3 % | |
Potassium 459.2mg | 12 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5g | ||
Protein 29.9g | 43 % | |
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: 657
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