Try this Chicken Squash Curry recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven, heat half the oil over medium-high heat; brown chicken. Remove to plate.
In the same Dutch oven, heat the remaining oil over medium heat; cook onion and hot peppers, stirring occasionally, until softened, about 5 minutes.
Add squash and curry paste, cook, stirring, until fragrant, and one minute.
Add tomatoes and bring to boil, scraping up any brown bits. Return chicken and any juices to pan. Reduce heat, cover, and simmer until squash is tender about 20 minutes. Sprinkle and coriander.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 49 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 519.1mg | 14 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 11.6g | ||
Protein 1.9g | 3 % | |
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: 105
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