Coconut Chicken Stew
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp Onions, raw, 1 largeGreen Peppers (bell peppers), 0.25 cup, chopped Chicken Breast, no skin, 2 breast, bone and skin removed 2 Carrots slicedSnow Peas, fresh, 0.5 cup 2 medium zucciniEdamame, Shelled, Frozen, 0.5 cup Red Potato, 150 grams Garlic, 2 cloves Ginger Root, 1 tsp Cumin seed, 1 tbsp Curry powder, 1 tbsp Pepper, red or cayenne, 1 tsp Coriander leaf, dried, 1 tsp Turmeric, ground, 1 tsp Swanson Chicken Broth 99% Fat Free, 1 cup (remove)Coconut Milk, 1 cup Del Monte Diced Tomatoes, No Salt Added, 1 cupFlour Slurry: 1 tbsp flour + 1/4 cup water
Saute onion in oil; add chicken; add garlic, spices, and veggies: cook til fragrant.
Add can of tomatoes, broth, and coconut milk. Simmer. Add a few teaspoons of a flour slurry to thicken (add as much as desired)
Serve over brown rice (included in calorie count).
Number of Servings: 6
Recipe submitted by SparkPeople user CSCRUGGS.
Add can of tomatoes, broth, and coconut milk. Simmer. Add a few teaspoons of a flour slurry to thicken (add as much as desired)
Serve over brown rice (included in calorie count).
Number of Servings: 6
Recipe submitted by SparkPeople user CSCRUGGS.
Nutritional Info Amount Per Serving
- Calories: 370.8
- Total Fat: 19.2 g
- Cholesterol: 45.6 mg
- Sodium: 180.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.5 g
- Protein: 24.9 g
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