Ingredients:
- 8 bone-in skinless chicken breast halves
- 1 tsp finely chopped fresh gingerroot
- 4 whole cloves
- 4 cardamom pods
- 1 cinnamon stick
Directions:
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.01 Kcal (1599 kJ) | ||
| Calories from fat | 117.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 20% | |
|---|---|---|---|
| Cholesterol | 185.65mg | 62% | |
| Sodium | 1096.99mg | 46% | |
| Potassium | 986.13mg | 21% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 63.61g | 127% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.77 Kcal (439 kJ) | ||
| Calories from fat | 32.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 20% | |
|---|---|---|---|
| Cholesterol | 50.92mg | 62% | |
| Sodium | 300.85mg | 46% | |
| Potassium | 270.45mg | 21% | |
| Total Carbs | 1.48g | 2% | |
| Sugars | 0.58g | 8% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 17.44g | 127% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.1mg | 3% | |
| Calcium | 7.8mg | 3% | |
* 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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