Tasty low fat curry
1 Preheat oven to 200*C.
2.Heat the oil in a wide flame proof casserole over med. heat. Add the onion and cook for 2 minutes until slightly softened. Add the chicken and curry paste, then cook, stirring, for 3-5 minutes until the chicken is just starting to brown and the paste is fragrant.
3. Add the rice, lime zest and juice, coconut milk, lemongrass, kaffir leaves and 1 cup of water. Bring to the boil, then cover and bake in the oven for 15 minutes or until the chicken is cooked and the rice is tender,adding tomatoes for the final 5 minutes of cooking time. Top with the shallots and chilli.
4.Stand covered for 5 minutes, then stir well and serve in bowls topped with a dollop of sour cream.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 341 | ||
Calories from Fat: 310 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 457.6mg | 12 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 8.1g | ||
Protein 3.3g | 5 % | |
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: 341
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