Directions:
- Place 2 tablespoons of the butter, plus the garlic, ginger and onion in a deep skillet. Saute for 2 to 3 minutes over medium heat.
- Add the curry powder, cumin and thyme and saute for another minute.
- Add the potatoes, water, red hot sauce and salt and cook for about 15 minutes, or until the potatoes are soft but not mushy.
- Add the chickpeas and cook another 5 to 10 minutes.
- In a separate skillet, saute 2 tablespoons of the remaining butter and the chicken over medium heat for 5 to 7 minute, or until the chicken is white in the center.
- Add the vegetable curry mixture and bring to a simmer.
- Serve hot over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.51 Kcal (2066 kJ) | ||
| Calories from fat | 177.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Cholesterol | 130.84mg | 44% | |
| Sodium | 674.37mg | 28% | |
| Potassium | 1048.5mg | 22% | |
| Total Carbs | 39.75g | 13% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 10.1g | 40% | |
| Protein | 43.74g | 87% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 4.8mg | 27% | |
| Calcium | 111.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 110.82 Kcal (464 kJ) | ||
| Calories from fat | 39.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 30% | |
|---|---|---|---|
| Cholesterol | 29.38mg | 44% | |
| Sodium | 151.43mg | 28% | |
| Potassium | 235.44mg | 22% | |
| Total Carbs | 8.93g | 13% | |
| Sugars | 1.7g | 30% | |
| Dietary Fiber | 2.27g | 40% | |
| Protein | 9.82g | 87% | |
| Vitamin C | 1.1mg | 8% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 1.1mg | 27% | |
| Calcium | 25mg | 11% | |
* 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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