Try this Szechwan Curried Coconut Chicken recipe, or contribute your own.
Suggest a better descriptionSeparate legs from thighs, but leave whole. In a bowl, combine the cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to coat, and let stand for 15 minutes to marinate. Peel potatoes and cut in 1 1/2 inch chunks. Cut onion in wide wedges. In a wide frying pan, heat 2 T of the oil over medium-high heat. Add potato and onion and cook, stirring occasionally, for five minutes. Remove vegetables from drippings and set aside. Add the remaining 1 T oil. When oil is hot, add chicken and cook, turning, until browned on all sides. Push chicken to side of pan. Add curry powder, turmeric and chili powder to pan juices and cook, stirring, for 30 seconds. Return vegetables to pan. Add chicken broth, coconut milk, and salt. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly. Serve with rice and pass condiments in separate bowls.
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 4 | ||
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Calories: 476 | ||
Calories from Fat: 166 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 401.5mg | 14 % | |
Potassium 1320.9mg | 35 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 34g | ||
Protein 38.6g | 55 % | |
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: 476
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