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Coconut Curry Chicken and Vegetables

Coconut Curry Chicken and Vegetables

Nutritional analysis per serving: calories 565, carbohydrates 29.1 g, fiber 9.8 g, protein 34.9 g, fat 36.6 g, cholesterol 73 mg, sodium 618 mg, calcium 110 mg.

Coconut Curry Chicken and Vegetables Recipe

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  • Yield: 4 Servings
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Nutritional analysis per serving: calories 565, carbohydrates 29.1 g, fiber 9.8 g, protein 34.9 g, fat 36.6 g, cholesterol 73 mg, …

Ingredients

Instructions

  1. In a large sauté pan heat the sesame oil on medium heat.
  2. Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
  3. Add curry and cayenne and stir to coat onions.
  4. Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
  5. Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
  6. Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
  7. Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.

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