CHICK'N COCONUT CURRY
CHICK'N COCONUT CURRY
Yield:
- 4 portions
Portion Size:
1 serving
Ingredients
|
Olive oil or coconut oil
|
1 tbsp |
| 3/4 lb | |
|
Curry powder
|
1 tbsp |
|
Garlic, minced
|
2 cloves |
|
Grated fresh ginger
|
1 tsp |
|
Red curry paste
|
3 tbsp |
|
Coconut milk
|
1 can (14 oz each) |
|
Fresh broccoli florets
|
3 cups |
|
Fully cooked basmati rice
|
2 cups |
|
Lime juice
|
2 tbsp |
|
Fresh cilantro, chopped
|
1/4 cup |
Preparation
Heat heavy frying pan over medium-high heat. Add oil to coat pan. Toss chick’n in curry powder before adding to warmed frying pan. Cook for 2 to 3 minutes on each side until well caramelized and crisp. Remove to a platter.
Add garlic and ginger to a saucepan and gently stir fry for 1 minute. Careful not to burn. Whisk in curry paste and coconut milk before bringing sauce to a boil. Stir in broccoli florets, reduce heat, and simmer for 5 minutes.
Add chick’n to saucepan and gently stir to coat in sauce. Serve on a bed of rice drizzled with a lime juice and chopped cilantro.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 82 mg | 8% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 28 g | 44% |
| Iron | 7 mg | 38% |
| Potassium | 736 mg | 0% |
| Calories | 495 kcal | 25% |
| Sodium | 645 mg | 27% |
| Protein | 28 g | 55% |
| Polyunsaturated Fat | 1 g | 4% |
| Saturated Fat | 20 g | 98% |
| Sugars | 2 g | 0% |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 56 mg | 93% |
| Vitamin A | 3682 iu | 74% |
Percent Daily Values are based on a 2,000 calorie diet