Directions:
- Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and 3/4 done. Set aside.
- Melt butter and stir in flour to make a roux and set aside.
- Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thickened.
- Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
- Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 946.17 Kcal (3961 kJ) | ||
| Calories from fat | 591.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.78g | 101% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 711.26mg | 30% | |
| Potassium | 1052.58mg | 22% | |
| Total Carbs | 80.12g | 27% | |
| Sugars | 43.94g | 176% | |
| Dietary Fiber | 8.42g | 34% | |
| Protein | 16.61g | 33% | |
| Vitamin C | 72.8mg | 121% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 24.4mg | 136% | |
| Calcium | 127.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 142.87 Kcal (598 kJ) | ||
| Calories from fat | 89.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 101% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 34% | |
| Sodium | 107.4mg | 30% | |
| Potassium | 158.93mg | 22% | |
| Total Carbs | 12.1g | 27% | |
| Sugars | 6.63g | 176% | |
| Dietary Fiber | 1.27g | 34% | |
| Protein | 2.51g | 33% | |
| Vitamin C | 11mg | 121% | |
| Vitamin A | 0.4mg | 83% | |
| Iron | 3.7mg | 136% | |
| Calcium | 19.3mg | 13% | |
* 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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