Cut chicken into pieces and place in a bag, add Turmeric and 1 tsp Curry Powder
Shake to coat the chicken, then refrigerate for at least an hour
Put the EVO in your pan and heat to 175 degrees, adding onion
Saute the onion until transparent, then add 1 tsp Curry Powder
Stir and simmer for about 5 minutes, then pour in the chicken stock
Add chicken pieces and vegetables and raise temperature to 200 degrees
Simmer at a low boil for 30-40 minutes
Add Tarragon and Coconut Milk, stirring to blend
Lower heat to 175 degrees and simmer for an additional 5 minutes
Salt to taste and serve!
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: 56 (71%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1752.2mg||60 %|
|Potassium 261.8mg||7 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.7g|
|Protein 1.5g||2 %|
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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: 79
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