Directions:
- Add olive oil to a large skillet and saute chicken pieces over medium-high heat until just cooked through, about 3-4 minutes. Transfer to a warm plate and cover with foil to keep warm.
- Add squash, onions and garlic to pan and saute until squash is softened and golden, about 8 minutes.
- Add chicken back to the pan along with coconut milk, salt, pepper, curry, and red pepper. Stir until mixed evenly and add shredded coconut.
- Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Serve immediately over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.48 Kcal (1036 kJ) | ||
| Calories from fat | 128.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 22% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 966.3mg | 40% | |
| Potassium | 442.14mg | 9% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 23.64g | 47% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 139.22 Kcal (583 kJ) | ||
| Calories from fat | 72.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 22% | |
|---|---|---|---|
| Cholesterol | 37.63mg | 22% | |
| Sodium | 543.61mg | 40% | |
| Potassium | 248.73mg | 9% | |
| Total Carbs | 4.55g | 3% | |
| Sugars | 2.46g | 17% | |
| Dietary Fiber | 0.94g | 7% | |
| Protein | 13.3g | 47% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14mg | 2% | |
* 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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