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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 5.7 g
  • Cholesterol: 67.4 mg
  • Sodium: 171.2 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 33.8 g

View full nutritional breakdown of Chicken Coconut Curry calories by ingredient
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Chicken Coconut Curry

Submitted by: EMMABE1

Introduction

A quick curry recipe with a touch of sweetness to offset the chilli heat.
Lean beef or pork could be used instead of chicken but it would be necessary to re calculate the nutritional value.
A quick curry recipe with a touch of sweetness to offset the chilli heat.
Lean beef or pork could be used instead of chicken but it would be necessary to re calculate the nutritional value.

Number of Servings: 2

Ingredients

    1 apple, peeled, cored and diced
    1/2 onion, sliced
    150g mushrooms, sliced
    1 tsp olive oil
    200g chicken breast, skinned, diced into 2cm dice
    1 1/2 tsp curry powder (or to taste)
    1/2 cup coconut flavoured low fat evaporated milk
    1 tsp cornflour
    1/4 tsp sweetener (or to taste)

Directions

Put the curry powder into a small basin, add meat and toss. Alow to stand for 15 min.
Heat the oil in a non stick pan, add onion, apple and mushrooms. Reduce heat, put a tightly fitting lid on and leave for about 10 min until the onions are softened. Add meat, stir and put lid on for a further 10 mins or until meat is cooked.
It should have produced its own juice by now. Turn up the heat and cook, uncovered to evaporate the juice until very little remains.
Blend the cornflour, cold milk and sweetener together until smooth
Add milk mixture to the meat , stir and cook, with lid off until the milk has thickened enough to form a sauce and coat the chicken.
Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user EMMABE1.






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