Directions:
- Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.29 Kcal (1056 kJ) | ||
| Calories from fat | 100.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 94.28mg | 31% | |
| Sodium | 564.47mg | 24% | |
| Potassium | 470.84mg | 10% | |
| Total Carbs | 10.2g | 3% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 30.58g | 61% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 14mg | 1% | |
| Amount Per 100 g | |||
| Calories | 122.95 Kcal (515 kJ) | ||
| Calories from fat | 49.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 17% | |
|---|---|---|---|
| Cholesterol | 45.94mg | 31% | |
| Sodium | 275.07mg | 24% | |
| Potassium | 229.44mg | 10% | |
| Total Carbs | 4.97g | 3% | |
| Sugars | 2.84g | 23% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 14.9g | 61% | |
| Vitamin C | 3.4mg | 12% | |
| Iron | 0.4mg | 5% | |
| Calcium | 6.8mg | 1% | |
* 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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