Coconut Curried Chicken and Potatoes with Peas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 240.1
- Total Fat: 9.5 g
- Cholesterol: 24.7 mg
- Sodium: 308.9 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 3.8 g
- Protein: 15.1 g
View full nutritional breakdown of Coconut Curried Chicken and Potatoes with Peas calories by ingredient
Introduction
Adapted from Daily Garnish: http://www.dailygarnish.com/recipes?recipe_id=6003858 Adapted from Daily Garnish: http://www.dailygarnish.com/recipes?recipe
_id=6003858
Number of Servings: 4
Ingredients
-
1.5 russett potatoes
6 ounces chicken breast
2 tbsp coconut oil
1.5 cups light coconut milk
2 tbsp red curry paste
1 tsp ginger powder
1 tsp garlic powder
2 cups frozen peas
salt, to taste
Directions
From Emily @ Daily Garnish:
1. The first step in this recipe is the most important – dicing your potatoes. Take the time to cut your potatoes into small bite sized pieces – picture a die from a board game. No bigger than that.
2. Add the potatoes & chicken to a pan and sauté in coconut oil over medium high heat. You’ll want to cook them for about 15 minutes or so, so that the chicken cooks through and the potatoes get a bit of color on the outside and begin to soften.
3. Once potatoes have begun to soften, add in the light coconut milk.
4. Reduce heat to medium and allow the liquid to just slightly simmer so that the potatoes continue to cook.
5. Add your spices and stir to combine.
6. Allow sauce to simmer and thicken for 20-25 minutes over medium heat. The potatoes should naturally thicken the sauce as it condenses. Be careful not to turn up the heat too high – you don’t want your sauce to condense too much and leave you with too little.
7. Once the potatoes have softened entirely, add your peas and stir to combine. Adjust seasoning with salt, and continue to cook until peas are warmed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SHANN15301.
1. The first step in this recipe is the most important – dicing your potatoes. Take the time to cut your potatoes into small bite sized pieces – picture a die from a board game. No bigger than that.
2. Add the potatoes & chicken to a pan and sauté in coconut oil over medium high heat. You’ll want to cook them for about 15 minutes or so, so that the chicken cooks through and the potatoes get a bit of color on the outside and begin to soften.
3. Once potatoes have begun to soften, add in the light coconut milk.
4. Reduce heat to medium and allow the liquid to just slightly simmer so that the potatoes continue to cook.
5. Add your spices and stir to combine.
6. Allow sauce to simmer and thicken for 20-25 minutes over medium heat. The potatoes should naturally thicken the sauce as it condenses. Be careful not to turn up the heat too high – you don’t want your sauce to condense too much and leave you with too little.
7. Once the potatoes have softened entirely, add your peas and stir to combine. Adjust seasoning with salt, and continue to cook until peas are warmed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SHANN15301.