Directions:
- Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- Add onion and carrot to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, ginger, serrano chile, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan. Stir in curry powder; sauté 20 seconds.
- Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet. Combine yogurt, chopped fresh cilantro, lime rind, and fresh lime juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3302.31 Kcal (13826 kJ) | ||
| Calories from fat | 2442.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 271.42g | 418% | |
|---|---|---|---|
| Cholesterol | 675.33mg | 225% | |
| Sodium | 6347.21mg | 264% | |
| Potassium | 2981.65mg | 63% | |
| Total Carbs | 99.47g | 33% | |
| Sugars | 36.53g | 146% | |
| Dietary Fiber | 13.56g | 54% | |
| Protein | 122.51g | 245% | |
| Vitamin C | 40.7mg | 68% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.3mg | 18% | |
| Calcium | 341.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 144.2 Kcal (604 kJ) | ||
| Calories from fat | 106.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.85g | 418% | |
|---|---|---|---|
| Cholesterol | 29.49mg | 225% | |
| Sodium | 277.15mg | 264% | |
| Potassium | 130.2mg | 63% | |
| Total Carbs | 4.34g | 33% | |
| Sugars | 1.6g | 146% | |
| Dietary Fiber | 0.59g | 54% | |
| Protein | 5.35g | 245% | |
| Vitamin C | 1.8mg | 68% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 0.1mg | 18% | |
| Calcium | 14.9mg | 34% | |
* 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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