Directions:
- Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
- Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
- Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
- In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
- Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
- We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.21 Kcal (495 kJ) | ||
| Calories from fat | 73.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 2% | |
| Sodium | 446.46mg | 19% | |
| Potassium | 176.59mg | 4% | |
| Total Carbs | 8.32g | 3% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 183.97 Kcal (770 kJ) | ||
| Calories from fat | 114.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 13% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 2% | |
| Sodium | 694.8mg | 19% | |
| Potassium | 274.81mg | 4% | |
| Total Carbs | 12.94g | 3% | |
| Sugars | 3.77g | 10% | |
| Dietary Fiber | 2.86g | 7% | |
| Protein | 6.44g | 8% | |
| Vitamin C | 8.1mg | 9% | |
| Iron | 0.9mg | 3% | |
| Calcium | 36.3mg | 2% | |
* 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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