Toast the spice mix ingredients until aromatic and then grind them.
Toast the coconut and lightly grind
Put the garlic, ginger, black pepper turmeric and chicken in a bowl toss and the leave to marinade for a minimum of 30 minutes
Fry the onion and chilli in a little oil until soft season with a good pinch of salt.
Add the chicken, spice mix, coconut, tomato purée and cinnamon sticks and fry for five minutes then add the stock and simmer for 30 minutes.
Great with rice and chapatis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 5.3mg||2 %|
|Sodium 267.6mg||9 %|
|Potassium 501.2mg||13 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 19g|
|Protein 7g||10 %|
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: 191
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!