Any seafood rocks in the curry but the flavours also work well with chicken. That requires a little more cooking: use thigh, as it's much more succulent than breast in these circumstances, and yes, preferably skin-on. All the flavour is in the skin.
See original recipe: https://www.goodfood.com.au/r...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 678 | ||
Calories from Fat: 559 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.1g | 83 % | |
Saturated Fat 48.9g | 244 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 1067.2mg | 37 % | |
Potassium 558.4mg | 15 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 31.9g | ||
Protein 5.5g | 8 % | |
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: 678
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