Directions:
- Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
- Add chicken and stir to coat chicken in seasonings.
- Stir in stock, coconut, chutney and ketchup.
- Bring to a boil then reduce heat and simmer 5 minutes.
- Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
- Stir cook until sauce is thickened.
- Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.91 Kcal (2667 kJ) | ||
| Calories from fat | 529.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.82g | 90% | |
|---|---|---|---|
| Cholesterol | 120.26mg | 40% | |
| Sodium | 177.6mg | 7% | |
| Potassium | 265.28mg | 6% | |
| Total Carbs | 15.42g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 13.46g | 27% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 288.7 Kcal (1209 kJ) | ||
| Calories from fat | 239.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.66g | 90% | |
|---|---|---|---|
| Cholesterol | 54.51mg | 40% | |
| Sodium | 80.5mg | 7% | |
| Potassium | 120.25mg | 6% | |
| Total Carbs | 6.99g | 5% | |
| Sugars | 2.78g | 25% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 6.1g | 27% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 9.8mg | 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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