Try this Tomato and coconut curry chicken with aloo recipe, or contribute your own.
Suggest a better descriptionPreparation
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Mise en place
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Medium dice the tomato. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Cook the potatoes & cauliflower
Add the potatoes to the pot of water; cook for 8 minutes. Add the cauliflower florets and continue to cook, 2 to 3 minutes, until beginning to soften. Drain and transfer to a plate; set aside in a warm spot.
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Cook the chicken
While the potatoes are cooking, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ? of the spice blend and S&P. Add the chicken fillets* and cook, 3 to 4 minutes, until golden brown. Flip the fillets; add ½ the garlic and ginger and ? of the remaining spice blend; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Stir in the coconut milk, scraping up any browned bits from the bottom of the pan; season with S&P to taste. Add ? of the tomatoes; stir to coat the chicken with the sauce. Cook, 2 to 3 minutes, until the chicken is cooked through.
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Make the aloo gobi
While the chicken cooks, in a second large pan (nonstick if possible), heat a thin layer of oil on medium-high. Add the potatoes and cauliflower and cook, stirring occasionally, 5 to 7 minutes, until golden brown and tender when pierced with a fork. Add the remaining garlic and ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Season with the remaining spice blend and S&P to taste. Remove from the heat and add ? of the cilantro.
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Plate your dish
Divide the chicken and aloo gobi between your plates. Top the chicken with the remaining tomatoes and as much of the remaining cilantro as desired. Bon appétit!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1857g) | ||
Recipe Makes: 1 | ||
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Calories: 1794 | ||
Calories from Fat: 508 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 35.5g | 178 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 476mg | 146 % | |
Sodium 682.1mg | 24 % | |
Potassium 5965.4mg | 157 % | |
Total Carbohydrate 155.2g | 46 % | |
Dietary Fiber 25.1g | 100 % | |
Sugars, other 130.1g | ||
Protein 170.5g | 244 % | |
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: 1794
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