Coconut curry chicken served over rice
1. Cut chicken into 1 inch pieces. Mix curry powder, black pepper, chili powder and 1/4 teaspoon salt. Toss chicken with spice mixture. Cover and chill for 1 to 2 hours to allow spices to penetrate the chicken.
2. Pour oil into a wok and heat over medium high heat. Add onion, jalapeno pepper and garlic. Cook and stir about 8 minutes or until crisp tender. Remove from wok. Add chicken to the wok. Cook 8 minutes or until center of chicken pieces is no longer pink. Remove from the wok.
3. Stir together coconut milk, cornstarch, and 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 891 | ||
Calories from Fat: 281 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 80.6mg | 3 % | |
Potassium 667.1mg | 18 % | |
Total Carbohydrate 120.8g | 36 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 117.9g | ||
Protein 31g | 44 % | |
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: 891
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