Curried Chicken

2 hours Prep: 15 minutes Cook: 60 minutes

1746 calories per serving view nutrition facts

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Ingredients

6	each	thai chile	green, stemmed
2	teaspoons	coriander seeds
1	inch	ginger	fresh, sliced
1	teaspoon	rice	toasted
1	tablespoon	coconut	toasted
2	teaspoons	cumin	ground
14	cups	cashew nuts
1/4	teaspoon	cinnamon	ground
1/8	teaspoon	nutmeg	ground
3	small	onions	chopped
3	pounds	chicken	cut in serving pieces
3	tablespoons	vegetable oil
1	large	tomato	peeled, seeded
16	ounces	coconut milk

Directions

Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to make a paste.

Rub the spice mixture on the chicken and marinate for an hour at room temperature.

Saute the remaining onions in the oil until golden.

Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.

Add the tomato and the coconut milk.

Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.

To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.

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Nutrition Facts

Serving Size 563g

Amount per Serving

Calories 1746 65% of calories from fat

	% Daily Value*
Total Fat 126.0g	195%
Saturated Fat 46.0g	232%
Trans Fat 0.0g
Cholesterol 306mg	102%
Sodium 362mg	15%
Total Carbohydrate 43.0g	14%
Dietary Fiber 6.0g	25%
Sugars 10.0g
Protein 118.0g	236%

Vitamin A	14%		Vitamin C	19%
Calcium	17%		Iron	90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Bean' N Rice Skillet

This recipe was very quick and easy. It was something different to do with ground beef, and it is quite tasty. I will definately make it again! Thank You!!