Directions:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
- Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.
- Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion
- For this curry, steamed white rice is the only accompaniment you need.
- I found this recipe on
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.06 Kcal (1888 kJ) | ||
| Calories from fat | 223.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 38% | |
|---|---|---|---|
| Cholesterol | 88.97mg | 30% | |
| Sodium | 1118.51mg | 47% | |
| Potassium | 1013.58mg | 22% | |
| Total Carbs | 23.71g | 8% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 6.46g | 26% | |
| Protein | 38.33g | 77% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.8mg | 21% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 108.97 Kcal (456 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 38% | |
|---|---|---|---|
| Cholesterol | 21.49mg | 30% | |
| Sodium | 270.21mg | 47% | |
| Potassium | 244.86mg | 22% | |
| Total Carbs | 5.73g | 8% | |
| Sugars | 1.9g | 32% | |
| Dietary Fiber | 1.56g | 26% | |
| Protein | 9.26g | 77% | |
| Vitamin C | 4.8mg | 33% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 21% | |
| Calcium | 21.9mg | 9% | |
* 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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