Directions:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350 Kcal (1465 kJ) | ||
| Calories from fat | 230.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.62g | 39% | |
|---|---|---|---|
| Cholesterol | 45.73mg | 15% | |
| Sodium | 316.25mg | 13% | |
| Potassium | 595.48mg | 13% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 25.66g | 51% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 3.5mg | 19% | |
| Calcium | 162.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 123.03 Kcal (515 kJ) | ||
| Calories from fat | 81.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 39% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 15% | |
| Sodium | 111.17mg | 13% | |
| Potassium | 209.32mg | 13% | |
| Total Carbs | 3.68g | 3% | |
| Sugars | 1.6g | 18% | |
| Dietary Fiber | 0.88g | 10% | |
| Protein | 9.02g | 51% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 1.2mg | 19% | |
| Calcium | 57.2mg | 16% | |
* 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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