Indian

Coconut Chicken Curry - is for Dinner.

Coconut Chicken Curry - takes several minutes to prepare.

Coconut Chicken Curry - takes several minutes to cook.

Coconut Chicken Curry - makes 30 servings.

The ingredients for Coconut Chicken Curry - are:

I use all no and low salt ingredients. The Recipe Calculator didn't show low or no salt options.

1 head, medium (5-6" dia) Cauliflower, raw
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2.5 large Onions, raw
8 thigh, bone and skin removed Chicken Thigh
4 leg, bone and skin removed Chicken Leg
5 carrot (7-1/2") Carrots, raw
4 cup Bell peppers (Green, Red, Yellow, Orange)
5 clove Garlic
1.5 cup Organic Coconut Milk - unsweetened (13.66 oz can)
9 tsp A Taste of Thai - Red Curry Paste
1.5 cup Chick Peas (canned)
1 pepper Peppers, hot chili, red, fresh
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
.75 cup Coconut Oil
.5 stick Butter, salted
4 fl oz Fish Sauce
1.5 cup Yellow Sweet Corn, Canned
6 tsp ground tumeric
4 tsp Ginger Root
2 tbls Cilantro

Here is how you make Coconut Chicken Curry -:

In a separate pot cook cauliflower and chicken stock. Emulsify when done. Set aside.In large pot heat butter, Coconut oil. Add onion and saut? until tender. Add Cut up chicken. stir after several minutes add garlic. stir again, Carrots & potatoes.If cauliflower pot add coconut milk, red curry paste and seasonings. adjust as necessary. Then add to chicken with peppers, chick peas and remaining ingredients.The dish is finished when the potatoes are soft. Serve over rice.Serving Size:?makes 30 1 cup servings

The nutritional information for Coconut Chicken Curry - is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 201.9

• Total Fat: 11.5 g
• Cholesterol: 33.3 mg
• Sodium: 491.0 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 3.1 g
• Protein: 10.1 g

Coconut Chicken Curry - is Indian cuisine.

The dietary needs meet for Coconut Chicken Curry - is Gluten Free