Directions:
- Cut chicken as for curry and put into a heavy saucepan.
- In an electric blender put the onions, garlic, ginger, lemon grass, chillies, galangal and 1/2 cup coconut milk and blend until puréed.
- Pour over chicken.
- Rinse blender jar with some of the remaining coconut milk and pour into saucepan.
- Add ground spices, salt and curry leaves and bring slowly to simmering point, stirring now and then.
- Simmer uncovered until chicken is tender and sauce thick and reduced.
- If chicken is so tender it starts to fall apart, remove from pan with slotted spoon and reduce the sauce on its own, then pour over the chicken and serve with rice and accompaniments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 713.57 Kcal (2988 kJ) | ||
| Calories from fat | 380.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.29g | 65% | |
|---|---|---|---|
| Cholesterol | 802.7mg | 268% | |
| Sodium | 1155.78mg | 48% | |
| Potassium | 1258.09mg | 27% | |
| Total Carbs | 18.66g | 6% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 64.71g | 129% | |
| Vitamin C | 94.2mg | 157% | |
| Vitamin A | 10.2mg | 340% | |
| Iron | 19.7mg | 110% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 133.39 Kcal (558 kJ) | ||
| Calories from fat | 71.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 65% | |
|---|---|---|---|
| Cholesterol | 150.05mg | 268% | |
| Sodium | 216.05mg | 48% | |
| Potassium | 235.17mg | 27% | |
| Total Carbs | 3.49g | 6% | |
| Sugars | 1.28g | 27% | |
| Dietary Fiber | 0.75g | 16% | |
| Protein | 12.1g | 129% | |
| Vitamin C | 17.6mg | 157% | |
| Vitamin A | 1.9mg | 340% | |
| Iron | 3.7mg | 110% | |
| Calcium | 14.5mg | 8% | |
* 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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