In a large skillet, heat coconut oil. Add carrots and broccoli, and sauté for a few minutes until beginning to soften. Set aside in a bowl.
Combine chicken, 2 tablespoons flour and 1 tablespoon curry powder in a zip-lock to coat. Heat a little more coconut oil in the skillet, and sauté for a few minutes until cooked. Add the chicken to the carrots/broccoli bowl.
In a little extra coconut oil, sauté onion and apple for 6 min. Add garlic and ginger, cook another 2 min. Add 3 tablespoons curry powder, 6 tablespoons flour, sweetener and salt in a frying pan. Stir and cook for 3-4 more min. Add chicken broth, coconut milk, carrots, broccoli, and chicken. Stir frequently until heated through and thickened (about 10 minutes). Add more flour to thicken as needed. Serve over cooked brown rice.
Prep Time: 45 mins | Cook Time: 30 mins | Servings: 6 servings | Difficulty: Medium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3506g)|
|Recipe Makes: 1|
|Calories from Fat: 4256 (53%)|
|Amt Per Serving||% DV|
|Total Fat 472.9g||630 %|
|Saturated Fat 134.4g||672 %|
|Monounsaturated Fat 195.4g|
|Polyunsanturated Fat 102.8g|
|Cholesterol 2300mg||708 %|
|Sodium 4784mg||165 %|
|Potassium 6989.8mg||184 %|
|Total Carbohydrate 321.3g||94 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 306.1g|
|Protein 599.6g||857 %|
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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: 8096
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