Directions:
- In a Dutch oven, brown the chicken pieces in the oil.
- Remove chicken, reserving, and add the onion and garlic to the pot. Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks. Simmer 10 minutes.
- When ready to serve, ladle into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1128.25 Kcal (4724 kJ) | ||
| Calories from fat | 692.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.94g | 118% | |
|---|---|---|---|
| Cholesterol | 320.51mg | 107% | |
| Sodium | 934.51mg | 39% | |
| Potassium | 1446.74mg | 31% | |
| Total Carbs | 29.96g | 10% | |
| Sugars | 13.62g | 54% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 77.63g | 155% | |
| Vitamin C | 20.1mg | 33% | |
| Iron | 4.9mg | 27% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.86 Kcal (506 kJ) | ||
| Calories from fat | 74.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 118% | |
|---|---|---|---|
| Cholesterol | 34.33mg | 107% | |
| Sodium | 100.11mg | 39% | |
| Potassium | 154.98mg | 31% | |
| Total Carbs | 3.21g | 10% | |
| Sugars | 1.46g | 54% | |
| Dietary Fiber | 0.46g | 17% | |
| Protein | 8.32g | 155% | |
| Vitamin C | 2.2mg | 33% | |
| Iron | 0.5mg | 27% | |
| Calcium | 9.5mg | 9% | |
* 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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