A rich, deliciously creamy, and hearty dish with a mild curry taste.
Ingredients
- 2 tablespoons vegetable oil
- 1 white onion, chopped
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast halves – chopped
- 1 small head cauliflower, chopped
- 2 ½ tablespoons yellow curry powder
- 1 teaspoon garlic salt
- 1 (14 ounce) can unsweetened coconut milk
- 1/3 cup chicken stock
- salt and pepper to taste
Directions
Step 1
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Step 2
Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 412 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat20g | 102% |
Cholesterol59mg | 20% |
Sodium594mg | 26% |
Total Carbohydrate12g | 4% |
Dietary Fiber5g | 16% |
Total Sugars3g | |
Protein26g | |
Vitamin C35mg | 174% |
Calcium71mg | 5% |
Iron6mg | 31% |
Potassium669mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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