Directions:
- Cut the chicken thighs into approximately three pieces each. Peel, halve and finely slice your onions. Pick the cilantro leaves and finely chop the stalks.
- Put a large casserole-type pan on medium high-heat and add a couple of lugs of oil. Add the onions, chili garlic sauce, ginger and cilantro stalks and the margarine. Keep stirring until it turns evenly golden, about 10 minutes. Add the curry paste, coconut milk, sliced almonds, coconut and chicken pieces. Bring to a boil, then turn the heat down and simmer for 30 minutes with the lid on. Check it regularly to make sure it's not drying out and if necessary add a bit of water.
- When the chicken is tender and cooked, taste and season with pepper.
- Garnish with freshly chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.13 Kcal (407 kJ) | ||
| Calories from fat | 86.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 15% | |
|---|---|---|---|
| Cholesterol | 18.1mg | 6% | |
| Sodium | 12.93mg | 1% | |
| Potassium | 47.19mg | 1% | |
| Total Carbs | 0.9g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 3.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 311.26 Kcal (1303 kJ) | ||
| Calories from fat | 278.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.92g | 15% | |
|---|---|---|---|
| Cholesterol | 57.99mg | 6% | |
| Sodium | 41.44mg | 1% | |
| Potassium | 151.21mg | 1% | |
| Total Carbs | 2.89g | 0% | |
| Sugars | 0.65g | 1% | |
| Dietary Fiber | 0.32g | 0% | |
| Protein | 6.24g | 4% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 0.8mg | 1% | |
| Calcium | 12mg | 0% | |
* 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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