Directions:
- Season chicken pieces with salt and pepper.
- Heat oil and curry in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
- Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Add potatoes and carrots.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add chile paste to taste.
- Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- Serve over prepared jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.71 Kcal (2339 kJ) | ||
| Calories from fat | 297.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.05g | 51% | |
|---|---|---|---|
| Cholesterol | 61.98mg | 21% | |
| Sodium | 861.43mg | 36% | |
| Potassium | 740.18mg | 16% | |
| Total Carbs | 40.95g | 14% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 26.97g | 54% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 2.4mg | 14% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 211.03 Kcal (884 kJ) | ||
| Calories from fat | 112.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 51% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 21% | |
| Sodium | 325.36mg | 36% | |
| Potassium | 279.57mg | 16% | |
| Total Carbs | 15.47g | 14% | |
| Sugars | 2.52g | 27% | |
| Dietary Fiber | 1.94g | 21% | |
| Protein | 10.19g | 54% | |
| Vitamin C | 2.8mg | 12% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.9mg | 14% | |
| Calcium | 24.7mg | 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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