Directions:
- Take 1T of the curry powder with salt, add the chicken and coat. Set this aside while prepping the rest.
- Heat oil on medium heat, add shallot and garlic and cook for about 30 seconds. Then add chili flakes and the remainder of the curry powder. Stir about 10 seconds.
- Add chicken and cook until golden.
- Add sugar, lemongrass, ginger and stock. Bring to boil. Add sweet potato, cauliflower, onion and the coconut milk.
- Cook this for 15 minutes or until all veggies are tender. *I added a little more water while I was cooking, depending on how you like your curry you may or may not want to.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1176.28 Kcal (4925 kJ) | ||
| Calories from fat | 512.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.93g | 88% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 18823.44mg | 784% | |
| Potassium | 1264.75mg | 27% | |
| Total Carbs | 124.37g | 41% | |
| Sugars | 12.11g | 48% | |
| Dietary Fiber | 10.23g | 41% | |
| Protein | 28.28g | 57% | |
| Vitamin C | 40.6mg | 68% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 6.9mg | 38% | |
| Calcium | 128.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 206.16 Kcal (863 kJ) | ||
| Calories from fat | 89.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 88% | |
|---|---|---|---|
| Cholesterol | 17.88mg | 34% | |
| Sodium | 3299.03mg | 784% | |
| Potassium | 221.66mg | 27% | |
| Total Carbs | 21.8g | 41% | |
| Sugars | 2.12g | 48% | |
| Dietary Fiber | 1.79g | 41% | |
| Protein | 4.96g | 57% | |
| Vitamin C | 7.1mg | 68% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.2mg | 38% | |
| Calcium | 22.6mg | 13% | |
* 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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