Chicken in Coconut Curry
by andysarah
Coconut curry Chicken over rice dinner.
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INGREDIENTS
- 2 Serrano chiles
- 1 Carrot ; peel and Quartered
- 1 onion ; Quartered
- 3/4 oz fresh ginger ; peeled
- 2 tablespoons Extra virgin olive oil
- 1 (13.5 oz) can coconut milk
- 1 1/2 teaspoon curry powder
- 1 lb Chicken breast ; boneless, skinless, cubed
INSTRUCTIONS
In food processor, Pulse; chiles, carrot, onion, and ginger.
Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes.
Add coconut milk and curry powder and bring to a simmer; add chicken and simmer until cooked.
Season with salt and pepper and serve over rice.
NOTES
andysarah
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (168g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 176 | ||
| Calories from Fat: 43 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.8g | 6 % | |
| Saturated Fat 0.9g | 4 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 65.8mg | 20 % | |
| Sodium 86.5mg | 3 % | |
| Potassium 412.4mg | 11 % | |
| Total Carbohydrate 5.3g | 2 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 4.1g | ||
| Protein 26.8g | 38 % | |
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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. |
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Calories per serving: 176
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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