Directions:
- In a large frying pan, heat oil over medium heat; cook onions for 10 minutes or until golden, stirring occasionally, Reduce to medium-low; cook another 10-12 minutes or until deep golden and very soft.
- Increase heat to medium. Stir in chicken.
- Cook, stirring to break up meat, for 5-7 minutes or until no longer pink. Stir in garlic, ginger, curry powder, and cumin; cook for 3 minutes. Stir in peas and vegetable cocktail; cook for 3 minutes.
- Stir in Coriander.
- Serve with lime wedges and PC Louisiana Hot Sauce or with Basmati Rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.83 Kcal (1285 kJ) | ||
| Calories from fat | 85.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 13.61mg | 5% | |
| Sodium | 673.36mg | 28% | |
| Potassium | 191.86mg | 4% | |
| Total Carbs | 39.75g | 13% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 13.95g | 28% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 267.4mg | 1485% | |
| Calcium | 122.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 131.84 Kcal (552 kJ) | ||
| Calories from fat | 36.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 15% | |
|---|---|---|---|
| Cholesterol | 5.85mg | 5% | |
| Sodium | 289.34mg | 28% | |
| Potassium | 82.44mg | 4% | |
| Total Carbs | 17.08g | 13% | |
| Sugars | 2.17g | 20% | |
| Dietary Fiber | 1.73g | 16% | |
| Protein | 5.99g | 28% | |
| Vitamin C | 8.3mg | 32% | |
| Iron | 114.9mg | 1485% | |
| Calcium | 52.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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