Directions:
- Season chicken pieces with salt and pepper. Prep and chop veggies.
- Heat oil and curry powder 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.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
- Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
- Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
- Serve over steaming jasmine rice and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.35 Kcal (3410 kJ) | ||
| Calories from fat | 659.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.3g | 113% | |
|---|---|---|---|
| Cholesterol | 158.55mg | 53% | |
| Sodium | 600.81mg | 25% | |
| Potassium | 566.96mg | 12% | |
| Total Carbs | 23.34g | 8% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 17.15g | 34% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1.2mg | 7% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 288.26 Kcal (1207 kJ) | ||
| Calories from fat | 233.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.95g | 113% | |
|---|---|---|---|
| Cholesterol | 56.12mg | 53% | |
| Sodium | 212.67mg | 25% | |
| Potassium | 200.69mg | 12% | |
| Total Carbs | 8.26g | 8% | |
| Sugars | 3.07g | 35% | |
| Dietary Fiber | 1.39g | 16% | |
| Protein | 6.07g | 34% | |
| Vitamin C | 2mg | 9% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 0.4mg | 7% | |
| Calcium | 19.6mg | 6% | |
* 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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