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Ingredients
- 6 legs and thighs
- 1 lg. onion, minced
- 1 clove garlic, mashed
- 1 tbsp. minced fresh ginger root
- Curry pwdr
- 1 sm. can tomato puree
- 1 tbsp. vinegar
- 1 sm. lemon, grated rind and juice
- Coconut lowfat milk
Directions
- Skin chicken. Add in sufficient oil to saute/fry onion, garlic and ginger in large skillet. Add in about 2 Tbsp. curry pwdr to taste and mix thoroughly. Add in chicken pcs and mix till coated. Add in tomato, vinegar, lemon and stir till coated. Simmer 1 hour. Add in coconut lowfat milk and simmer 20 more min. Serve over warm rice. Serves 6.
- NOTE: Coconut lowfat milk is sold canned in Asian markets. If you do not have it, a substitute may be made by combining 1 c. dry coconut with 1 c. water in blender. Blend about 1 minute, strain liquid and use in recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 149 | 53% |
| Total Fat 17.79g | 22% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 832mg | 35% |
| Potassium 1157mg | 33% |
| Total Carbs 30.68g | 8% |
| Dietary Fiber 9.4g | 31% |
| Sugars 14.81g | 10% |
| Protein 5.63g | 9% |
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