Directions:
- Heat the oil in a heavy based frying pan. Stir fry the chicken in a few batches for 2-3 minutes or until golden. Transfer to a plate as you go.
- Reduce heat and add the butter to the pan. Add the garlic and curry paste: stir for 30 seconds.
- Stir through the soup, yogurt and cream then return the chicken and juices to the pan.
- Simmer, stirring occasionally for 10-15 minutes until the chicken is tender and the sauce thickens slightly.
- Serve over rice, sprinkled with the coriander leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1267.82 Kcal (5308 kJ) | ||
| Calories from fat | 1063.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.11g | 182% | |
|---|---|---|---|
| Cholesterol | 271.97mg | 91% | |
| Sodium | 563.58mg | 23% | |
| Potassium | 1019.67mg | 22% | |
| Total Carbs | 23.61g | 8% | |
| Sugars | 13.28g | 53% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 28.01g | 56% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 1.4mg | 8% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 298.78 Kcal (1251 kJ) | ||
| Calories from fat | 250.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.84g | 182% | |
|---|---|---|---|
| Cholesterol | 64.09mg | 91% | |
| Sodium | 132.82mg | 23% | |
| Potassium | 240.3mg | 22% | |
| Total Carbs | 5.56g | 8% | |
| Sugars | 3.13g | 53% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 6.6g | 56% | |
| Vitamin C | 3.4mg | 24% | |
| Iron | 0.3mg | 8% | |
| Calcium | 20.9mg | 9% | |
* 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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