Directions:
- Process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender.
- Mix the paste with curry powder and a tablespoon of water.
- In a saucepan over medium heat, fry mixture until fragrant.
- Add chicken and coconut milk, and bring to a low boil.
- Add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked.
- Serve the curry hot with steam polished rice or dip with white bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.95 Kcal (2269 kJ) | ||
| Calories from fat | 335.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.26g | 57% | |
|---|---|---|---|
| Cholesterol | 136.73mg | 46% | |
| Sodium | 176.57mg | 7% | |
| Potassium | 796.33mg | 17% | |
| Total Carbs | 21.89g | 7% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 30.86g | 62% | |
| Vitamin C | 64.9mg | 108% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.6mg | 20% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 163.39 Kcal (684 kJ) | ||
| Calories from fat | 101.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 57% | |
|---|---|---|---|
| Cholesterol | 41.22mg | 46% | |
| Sodium | 53.24mg | 7% | |
| Potassium | 240.09mg | 17% | |
| Total Carbs | 6.6g | 7% | |
| Sugars | 2.03g | 27% | |
| Dietary Fiber | 1.28g | 17% | |
| Protein | 9.3g | 62% | |
| Vitamin C | 19.6mg | 108% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.1mg | 20% | |
| Calcium | 18mg | 6% | |
* 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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