Saute chicken quickly in 1-2 Tbsp ghee over high heat in dutch oven or skillet large enough to hold all ingredients until just done, 2-3 minutes. Remove to a bowl and cover.
Add more ghee to pan, set heat to medium and add cinnamon stick and all spices except cayenne pepper and salt. Stir constantly for 1-2 minutes and watch carefully to ensure spices do not burn. Once fragrant, add coconut milk, broth or water and stir together ensuring you incorporate all the bits stuck to the pan. Once well incorporated, add garlic, potato and onions. Simmer for 10 minutes.
Add carrots and simmer for 10 more minutes. Add red bell pepper, sugar snap peas and chicken. Simmer for 5 minutes until vegetables are desired tenderness. Add salt and cayenne pepper to taste.
Served over steamed rice and accompanied with cucumber salad or mango slaw.
Timings for the addition of vegetables is an estimate. Add them sooner if you prefer softer veggies, or later if you want them more crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1751.9mg||60 %|
|Potassium 344.8mg||9 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 13g|
|Protein 4.6g||7 %|
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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: 85
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