Try this Javanese White Curry Chicken recipe, or contribute your own.
Suggest a better descriptionMake the curry paste: Using a small food processor or blender, puree the shallots, garlic, candlenuts, galangal and 2 tablespoons vegetable oil to a smooth paste, adding more oil as needed.
In a heavy pot set over medium heat, heat a tablespoon of oil until hot. Add the curry paste and fry until lightly golden brown, 7 to 8 minutes. Add the coriander, cumin, white pepper (if using), lemongrass and kaffir lime leaves (if using) and fry until aromatic, about 1 minutes.
Season the cubed chicken with salt and add to the pot. Sautee for 2 to 3 minutes. Add the water and bring curry to a boil, then lower heat, cover, and simmer gently for 20 to 25 minutes.
Stir in the coconut milk and simmer gently until chicken is cooked through and tender, 5 to 10 minutes more. Taste and adjust seasoning and serve.
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Serving Size: 1 (1251g) | ||
Recipe Makes: 1 | ||
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Calories: 967 | ||
Calories from Fat: 932 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.6g | 138 % | |
Saturated Fat 66.4g | 332 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3546.6mg | 122 % | |
Potassium 929.5mg | 24 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.2g | ||
Protein 8.2g | 12 % | |
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: 967
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