Directions:
- Melt half the butter in a heavy skillet or Dutch oven.
- Brown chicken in batches, adding remaining butter as necessary.
- Remove and set aside.
- Add onions and garlic and cook for 5 minutes.
- Return chicken to pan.
- Stir in salt, ginger, chili powder, tomatoes and broth.
- Cover and cook 15 minutes.
- Stir in cashews and coconut.
- Cover and cook over low heat until chicken is tender, about 10 minutes.
- Slowly stir cornstarch and cream together.
- Stir cornstarch mixture into pan.
- Bring to a boil, stirring constantly.
- Reduce heat to low and simmer 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.06 Kcal (1361 kJ) | ||
| Calories from fat | 169.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.86g | 29% | |
|---|---|---|---|
| Cholesterol | 119.95mg | 40% | |
| Sodium | 975.75mg | 41% | |
| Potassium | 582.28mg | 12% | |
| Total Carbs | 7.44g | 2% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 33.83g | 68% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 142 Kcal (595 kJ) | ||
| Calories from fat | 74.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 29% | |
|---|---|---|---|
| Cholesterol | 52.4mg | 40% | |
| Sodium | 426.26mg | 41% | |
| Potassium | 254.37mg | 12% | |
| Total Carbs | 3.25g | 2% | |
| Sugars | 0.58g | 5% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 14.78g | 68% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 10.6mg | 2% | |
* 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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