Directions:
- Wash & chop potatoes, carrots, onions and cilantro, set aside (I don't peel mine unless I can't wash all the dirt off).
- Wash & chop chicken breasts.
- Stir-fry chicken breasts, a small portion of your onion and half the salt in oil and butter on medium-high heat until tender and no longer pink in center, 5-10 minutes.
- Add potato and carrots, continue to stir-fry for 5-10 additional minutes until veggies are about halfway tender. Add remaining onion and half your cilantro, stir-fry for 1-2 more minutes.
- Turn down to medium-low, stir in curry powder, then coconut milk, then remaining salt. Simmer for 10-15 minutes or until potato and carrots are tender (but not mushy). Serve up, then garnish top with fresh cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.26 Kcal (1048 kJ) | ||
| Calories from fat | 79.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 14% | |
|---|---|---|---|
| Cholesterol | 72.16mg | 24% | |
| Sodium | 1027.56mg | 43% | |
| Potassium | 778.49mg | 17% | |
| Total Carbs | 19.39g | 6% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 25.89g | 52% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 1.2mg | 7% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.78 Kcal (372 kJ) | ||
| Calories from fat | 28.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 14% | |
|---|---|---|---|
| Cholesterol | 25.6mg | 24% | |
| Sodium | 364.53mg | 43% | |
| Potassium | 276.18mg | 17% | |
| Total Carbs | 6.88g | 6% | |
| Sugars | 2.43g | 27% | |
| Dietary Fiber | 1.72g | 19% | |
| Protein | 9.18g | 52% | |
| Vitamin C | 3.2mg | 15% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.4mg | 7% | |
| Calcium | 21.6mg | 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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