Directions:
- Skin and joint the chicken, set aside.
- Heat the ghee or butter in a heavy pot and fry the onions, garlic and all of the spices, turn heat to low and cook for 10 minutes.
- Add the tomato puree to the spice mix and stir well. Add the chicken and turn till coloured all over. Add the water, stir. Bring to the boil and simmer.
- Remove the flesh from coconut and slice as thinly as possible, add to the pot. Cover with a lid and simmer for 1 hour.
- Shread the lemon over the chicken just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1068.97 Kcal (4476 kJ) | ||
| Calories from fat | 703.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.14g | 120% | |
|---|---|---|---|
| Cholesterol | 444.44mg | 148% | |
| Sodium | 3549.34mg | 148% | |
| Potassium | 1232.48mg | 26% | |
| Total Carbs | 42.72g | 14% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 50.37g | 101% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 18.3mg | 102% | |
| Calcium | 376mg | 38% | |
| Amount Per 100 g | |||
| Calories | 176.04 Kcal (737 kJ) | ||
| Calories from fat | 115.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 120% | |
|---|---|---|---|
| Cholesterol | 73.19mg | 148% | |
| Sodium | 584.52mg | 148% | |
| Potassium | 202.97mg | 26% | |
| Total Carbs | 7.03g | 14% | |
| Sugars | 2.17g | 53% | |
| Dietary Fiber | 1.07g | 26% | |
| Protein | 8.3g | 101% | |
| Vitamin C | 2.5mg | 26% | |
| Iron | 3mg | 102% | |
| Calcium | 61.9mg | 38% | |
* 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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