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Tomato Coconut Curry with Chicken

  Tomato coconut gravy 11 Ounce (1 Jar, Curry Love)
  Boneless chicken 1 1⁄2 Pound
  Sunflower oil 1 Tablespoon
  Frozen peas 1⁄2 Cup (8 tbs)

1. Cut the chicken into bite size pieces
2. Heat the oil in a heavy bottom pan until very hot. Add the chicken and brown it but do not cook through. About 1 minute.
3. Remove chicken from pan onto a plate.
4. Pour the Curry into the pan and add the peas.
5. Bring to a simmer and add the chicken.
6. Simmer on low heat for 5 to 10 minutes or until the chicken is cooked through.
7. Serve with a sprinkle of chopped cilantro and steamed basmati rice or a tossed green salad.

This recipe is courtesy of Mike's Organic Curry Love. To learn more about this product or to find out where you can make a purchase, visit MyCurryLove.Com
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Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 560 Calories from Fat 313

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 13.9 g69.6%

Trans Fat 0 g

Cholesterol 272.9 mg91%

Sodium 528.5 mg22%

Total Carbohydrates 6 g2.1%

Dietary Fiber 1.6 g6.2%

Sugars 1.7 g

Protein 57 g114.1%

Vitamin A 13.7% Vitamin C 10%

Calcium 0.7% Iron 19.5%

*Based on a 2000 Calorie diet

Tomato Coconut Curry With Chicken Recipe