Directions:
- Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
- Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.41 Kcal (1149 kJ) | ||
| Calories from fat | 97.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 593.7mg | 25% | |
| Potassium | 916.49mg | 19% | |
| Total Carbs | 10.05g | 3% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 37.47g | 75% | |
| Vitamin C | 54.2mg | 90% | |
| Iron | 0.6mg | 4% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.69 Kcal (329 kJ) | ||
| Calories from fat | 27.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 17% | |
|---|---|---|---|
| Cholesterol | 28.77mg | 33% | |
| Sodium | 170.25mg | 25% | |
| Potassium | 262.81mg | 19% | |
| Total Carbs | 2.88g | 3% | |
| Sugars | 1.01g | 14% | |
| Dietary Fiber | 0.97g | 14% | |
| Protein | 10.75g | 75% | |
| Vitamin C | 15.5mg | 90% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.1mg | 5% | |
* 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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