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Add a photoThis spicy chicken/potato curry dish can be served with a side dish of basmati rice.
Ingredients
- 2 tbsps olive oil or cooking oil
- 1 medium onion, chopped
- 1 green pepper, cut into strips
- 1 garlic clove, minced
- 1 1/2 tbsp curry powder
- 4 boneless, skinless chicken breasts, cut up in 1" cubes
- 4 medium potatoes, peeled and cut up in 1" cubes
- 1 can (16 oz) coconut milk
- 1 cup (8 oz) chicken stock or bouillon or water
- salt and pepper to taste
Directions
- In a large casserole, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes.
- Add curry powder and saute 1 minute.
- Add chicken, potatoes, coconut milk, salt and pepper to taste and enough stock or water to cover.
- Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.
- Serve with a side dish of basmati rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 212 | 50% |
| Total Fat 25.27g | 32% |
| Saturated Fat 21.68g | 87% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 147mg | 6% |
| Potassium 1202mg | 34% |
| Total Carbs 36.34g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.95g | 2% |
| Protein 17.56g | 28% |
