Thai Yellow Chicken Curry With Potatoes and Tomatoes Recipe

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Thai Yellow Chicken Curry With Potatoes and Tomatoes
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Ingredients:

Directions:

  1. Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
  2. Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
  3. Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
  4. Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.53 Kcal (2782 kJ)
Calories from fat 352.57 Kcal
% Daily Value*
Total Fat 39.17g 60%
Cholesterol 225mg 75%
Sodium 1307.36mg 54%
Potassium 1124.55mg 24%
Total Carbs 26.65g 9%
Sugars 9.04g 36%
Dietary Fiber 3.7g 15%
Protein 49.28g 99%
Vitamin C 71.4mg 119%
Vitamin A 0.7mg 22%
Iron 5.8mg 32%
Calcium 123.9mg 12%
Amount Per 100 g
Calories 157.97 Kcal (661 kJ)
Calories from fat 83.81 Kcal
% Daily Value*
Total Fat 9.31g 60%
Cholesterol 53.49mg 75%
Sodium 310.78mg 54%
Potassium 267.33mg 24%
Total Carbs 6.34g 9%
Sugars 2.15g 36%
Dietary Fiber 0.88g 15%
Protein 11.71g 99%
Vitamin C 17mg 119%
Vitamin A 0.2mg 22%
Iron 1.4mg 32%
Calcium 29.5mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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