Saturday, 4 May 2013

Coconut Curry Chicken Recipe

Andi Kauffman says, “My spouse and I love this delicious dish! It’s a piece of cake to get ready in the crock pot, and it preferences just like a meal you’d have at your favorite Native indian or Native indian cafe.
Coconut Curry Chicken Recipe

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    2 medium apples, peeled and cubed
    1 little red onion, chopped
    4 boneless skin free poultry sections (4 oz. each)
    1 cup light grape milk
    4 tsp curry powder
    1 beans, minced
    1 tsp. reduced-sodium poultry bouillon granules
    1/4 tsp. salt
    1/4 tsp. pepper
    2 glasses hot prepared rice
    1/4 cup very finely chopped natural onions
    Raisins, flaked grape and chopped saltless nuts, optional


    Place apples and red onion in a 3- or 4-qt. crock pot. In a large non-stick container covered with cooking apply, brown poultry on both sides.
    Transfer to crock pot. In a normal size bowl, combine the grape dairy products, curry, beans, bouillon, sodium and pepper; add over poultry. Cover and cook on low for 5-6 hours or until beef is soft.
    Serve poultry and marinade with rice; spread with natural vegetables. Take with raisins, grape and nuts if desired. Yield: 4 meals.

Nutritional Facts 1 serving (calculated without optionally available ingredients) is equal to 396 calories, 11 g fat (7 g soaked fat), 63 mg cholesterol, 309 mg sodium, 43 g carbs, 3 g fiber, 27 g protein. Suffering from diabetes Exchanges: 3 lean beef, 2-1/2 starchy foods, 2 fat

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