1 Preheat your oven to 205 C and grease a 10” round baking pie dish.
2 Whisk the eggs with the melted cooking fat and the coconut milk. Add the chicken, curry powder
and bell pepper cubes and combine well. Season to taste with sea salt and freshly ground black pepper.
3 Pour the mixture in the baking dish and place in the oven to cook for about 45 minutes, until the top golden brown on top.
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 859 (74%)|
|Amt Per Serving||% DV|
|Total Fat 95.4g||127 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 35.7g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 673.9mg||207 %|
|Sodium 425.6mg||15 %|
|Potassium 921.9mg||24 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.2g|
|Protein 69.8g||100 %|
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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: 1166
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