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Gluten Free Chinese Chicken Curry Recipe - Takeaway Style!
GLUTEN FREE CUPPA TEA12Ingredients
25Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 skinless, boneless chicken thighs
- greens (Spring onion, * chopped)
- 2 Tbsp. coconut oil
- 200 grams grated carrot (2 carrots)
- 1 dash gluten free soy sauce
- 400 mL gluten free chicken stock (check the link above for low FODMAP chicken stock cubes)
- 15 grams frozen peas
- 2 Tbsp. gluten free plain flour
- 2 tsp. mild curry powder (check the link above for low FODMAP curry powder)
- 1/2 tsp. chilli flakes (optional and more or less depending on how hot you want it!)
- 1/2 tsp. ground ginger
- 1 pinch ground cumin
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium300mg13% |
| Potassium620mg18% |
| Protein21g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A170% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* 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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