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12Ingredients
45Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. chicken breasts
- 2 Tbsp. cooking fat (choice I use olive oil or coconut oil.)
- 1 Tbsp. curry powder
- 3 cloves garlic (or 1 1/2 tsp minced garlic)
- 1 yellow onion (medium, diced)
- 1 cup chicken stock
- 1 cup full-fat canned coconut milk
- 3 Tbsp. tomato paste
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. pepper
- green onion (Optional: sliced, for garnish)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol145mg48% |
Sodium750mg31% |
Potassium1280mg37% |
Protein52g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A8% |
Vitamin C20% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Ross 4 years ago
Very easy and very tasty
Had to thicken the Sauce before serving with Mashed Potatoes
Great result
Daniel Coe 5 years ago
Very good and easy. For those of you wondering about the coconut milk, Badia brand was perfect. For the cooking fat I used Crisco and it worked well. If you like your curry spicy then the amount of cayenne is perfect. Be careful adding more, cayenne heats up a dish quickly. If you like your dish less spicy but still with that signature curry flare, cut the amount of cayenne in half. If your really a pansy and can't handle that heat, cut it more. Start your rice as soon as you put the lid on the dish to cook and it will come out the same time, perfect and ready to go.