
Coconut Curry Chicken

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You can make this dish with heavy cream, instead of coconut milk - use 1 cup cream in place of the coconut milk - but it will be substantially richer. This dish is great served with jasmine or basmati rice. Makes 4 main-course servings.
ingredients
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serves: 4
in Sautéed Chicken Butter recipe
2 tablespoons butter
2 teaspoons flour
1 tablespoon curry powder
1 can (15-ounce) unsweetened coconut milk (preferably Thai)
2 jalapeno chiles (seeded and finely chopped)
1 leaves from small bunch cilantro (chopped at the last minute)
Salt
Pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 61
- Total Fat: 6 g
- Saturated Fat: 3.7 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 51.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.6 g
- Sugars: 0.1 g
- Protein: 0.4 g
preparation

comments
Serena
May 9, 2012