This stew is easy to prepare and cook and it has great flavour.
Heat oil in a large frying pan. Stir fry the onion until translucent and tender. Add in the garlic and ginger, cook a further minute then stir in the turmeric, salt and tomato paste.
Add the chicken, tomatoes, coriander and vegetables to the pan. Stir fry for about 5 more minutes then add the coconut cream and water (there should be enough liquid to cover the vegetables and allow simmering).
Allow the mixture to simmer for about 45 minutes or until chicken is cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 442 | ||
Calories from Fat: 213 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 202.5mg | 62 % | |
Sodium 219mg | 8 % | |
Potassium 653.4mg | 17 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.4g | ||
Protein 49g | 70 % | |
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: 442
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