Ingredients
-
1 tablespoon olive oil
-
1 onion, chopped
-
2 cloves garlic, peeled and chopped
-
1 bay leaf
-
1 (14.5 ounce) can whole peeled tomatoes, drained
-
2 teaspoons curry powder
-
⅛ teaspoon salt
-
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
-
1 (14 ounce) can unsweetened coconut milk
-
1 lemon, juiced
Directions
-
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
-
Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.
Nutrition Facts (per serving)
| 600 | Calories |
| 33g | Fat |
| 13g | Carbs |
| 64g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 600 | |
| % Daily Value * | |
| Total Fat 33g | 43% |
| Saturated Fat 21g | 107% |
| Cholesterol 199mg | 66% |
| Sodium 452mg | 20% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 4g | 15% |
| Total Sugars 4g | |
| Protein 64g | 129% |
| Vitamin C 40mg | 45% |
| Calcium 114mg | 9% |
| Iron 7mg | 41% |
| Potassium 1158mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
