Directions:
- Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
- Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.74 Kcal (1100 kJ) | ||
| Calories from fat | 114 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.67g | 19% | |
|---|---|---|---|
| Cholesterol | 67.49mg | 22% | |
| Sodium | 553.29mg | 23% | |
| Potassium | 905.6mg | 19% | |
| Total Carbs | 13.82g | 5% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 27.23g | 54% | |
| Vitamin C | 73.6mg | 123% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 80.05 Kcal (335 kJ) | ||
| Calories from fat | 34.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 19% | |
|---|---|---|---|
| Cholesterol | 20.56mg | 22% | |
| Sodium | 168.57mg | 23% | |
| Potassium | 275.9mg | 19% | |
| Total Carbs | 4.21g | 5% | |
| Sugars | 1.46g | 19% | |
| Dietary Fiber | 1.51g | 20% | |
| Protein | 8.3g | 54% | |
| Vitamin C | 22.4mg | 123% | |
| Iron | 0.4mg | 8% | |
| Calcium | 20.2mg | 7% | |
* 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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