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Add a photoServings: 1
Ingredients
- 1 x Chicken breast
- 45 ml Extra virgin olive oil
- 3 x Garlic cloves, minced
- 1 x Lemon, juice of
- 1 dsh Tabasco sauce
- 15 ml Tomato ketchup
- 300 ml White wine
- 2 x Vegetable stock cubes
- 1 pch cayenne pepper, grnd coriander, turmeric, cardamon, ginger, cumin, medium curry pwdr and chilli pwdr
- 1 handf minced coriander
Directions
- 1. Cut the chicken into escalopes. Heat 15ml/1tbsp oil in a shallow pan and fry the chicken till cooked through.
- 2. Heat the remaining oil in a pan and fry the reserved prawn heads and tails with the garlic, lemon juice, tabasco and tomato ketchup.
- 3. After two min, add in the wine, stock cubes, spices and 300ml/ 1/2 pt boiling water.
- 4. Simmer gently for 8-10 min, then strain through a sieve. Return to the pan and add in the coriander and chicken before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1004g | |
| Calories 911 | |
| Calories from Fat 481 | 53% |
| Total Fat 54.22g | 68% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 2163mg | 90% |
| Potassium 745mg | 21% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.72g | 7% |
| Protein 30.4g | 49% |
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