Directions:
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.31 Kcal (1483 kJ) | ||
| Calories from fat | 144.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 25% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 769.11mg | 32% | |
| Potassium | 904.54mg | 19% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 48.5g | 97% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.45 Kcal (441 kJ) | ||
| Calories from fat | 43.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 25% | |
|---|---|---|---|
| Cholesterol | 41.44mg | 46% | |
| Sodium | 228.89mg | 32% | |
| Potassium | 269.2mg | 19% | |
| Total Carbs | 2.07g | 2% | |
| Sugars | 0.93g | 12% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 14.44g | 97% | |
| Vitamin C | 5.7mg | 32% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.2mg | 3% | |
* 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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