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Name: Coconut Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Toasted coconut flakes to; 2 tb Ground almonds; ; small pieces; 2 tb Low-fat natural yoghurt; 1 Cinnamon; 1/4 ts Turmeric; Salt and pepper; 10 Cloves; 1 1 1/2 inch p fresh ginger;; 6 Cardamom pods; 2 tb Finely chopped fresh; 1 tb Sunflower oil; 3 garlic finely chopped; ; breasts, cut into; 2 oz Wild mushrooms; sliced; 7 Floz coconut milk; 4 Boneless; skinless chicken; 1 lg Onion finely chopped

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INGREDIENTS

Toasted coconut flakes to
2 tb Ground almonds
; small pieces
2 tb Low-fat natural yoghurt
1 Cinnamon
1/4 ts Turmeric
Salt and pepper
10 Cloves
1 1 1/2 inch p fresh ginger;
6 Cardamom pods
2 tb Finely chopped fresh
1 tb Sunflower oil
3 garlic ; finely chopped
; breasts, cut into
2 oz Wild mushrooms; sliced
7 Floz coconut milk
4 Boneless; skinless chicken
1 lg Onion ; finely chopped

Servings

INSTRUCTIONS

Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until softened. Add the cardamom, cloves and cinnamon and cook for a few minutes before adding the almonds. Lower the heat a little and add the chicken, stirring frequently until the meat turns white. Add the mushrooms and then the coconut milk, turmeric, salt and pepper and bring to the boil. Reduce the heat and simmer for 30 minutes. Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with coriander and roasted coconut flakes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Coconut Chicken

Toasted coconut flakes to
2 tb Ground almonds
 ; small pieces
2 tb Low-fat natural yoghurt
1 Cinnamon
1/4 ts Turmeric
 Salt and pepper
10 Cloves
1 1 1/2 inch p fresh ginger;
6 Cardamom pods
2 tb Finely chopped fresh
1 tb Sunflower oil
3 garlic finely chopped
 ; breasts, cut into
2 oz Wild mushrooms; sliced
7 Floz coconut milk
4 Boneless; skinless chicken
1 lg Onion finely chopped

Heat the oil in a large saucepan and gently cook the onion, garlic and  ginger until softened. Add the cardamom, cloves and cinnamon and cook  for a few minutes before adding the almonds.    Lower the heat a little and add the chicken, stirring frequently  until the meat turns white. Add the mushrooms and then the coconut  milk, turmeric, salt and pepper and bring to the boil. Reduce the  heat and simmer for 30 minutes.    Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with  coriander and roasted coconut flakes.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 4 servings

Calories: 516
Calories from Fat: 168 (33%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 6.3g
Cholesterol 230.3mg		71 %
Sodium 336.5mg		12 %
Potassium 1036.4mg		27 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 7.6g	31 %
	Sugars, other 8.6g
Protein 72.7g		104 %
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: 516

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