Directions:
- In a non-stick fry pan, heat the oil and fry the chicken, onion and bell pepper for about four minutes, or until nicely browned and chicken is cooked through.
- Blend the cornstarch and curry powder in 2 Tablespoons of water then add tomato sauce and the 1/4 cup of water.
- Add the curry mixture to the fry pan, along with the stock cube, canned pineapple and pineapple juice. Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes.
- Just before serving add the sliced banana and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.11 Kcal (645 kJ) | ||
| Calories from fat | 46.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Cholesterol | 46.65mg | 16% | |
| Sodium | 268.55mg | 11% | |
| Potassium | 354.37mg | 8% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 6.1g | 24% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 12.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 93.31 Kcal (391 kJ) | ||
| Calories from fat | 28.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 8% | |
|---|---|---|---|
| Cholesterol | 28.25mg | 16% | |
| Sodium | 162.61mg | 11% | |
| Potassium | 214.57mg | 8% | |
| Total Carbs | 6.76g | 4% | |
| Sugars | 3.69g | 24% | |
| Dietary Fiber | 0.85g | 6% | |
| Protein | 9.92g | 33% | |
| Vitamin C | 15mg | 41% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.1mg | 47% | |
| Calcium | 7.6mg | 1% | |
* 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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