Chicken With Coconut, Curry And Cinnamon Sauc Recipe
Servings: 6
Ingredients
- 4 x Chicken breasts, skin, bone, 2" chunks, 6oz ea
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/4 c. Yellow onions, chop
- 1/4 c. Leeks, chop
- 1 Tbsp. Medium-warm curry pwdr
- 1 tsp Fresh ginger, mince
- 1/4 c. Rice-wine vinegar
- 1/2 c. Chardonnay or possibly other dry white wine
- 1 c. Chicken stock
- 1 x Yellow apple, peel, core, 1/4" cubes
- 1 med Banana, peel, 1" chunks
- 5 Tbsp. Coconut lowfat milk
- 1 stk cinnamon
- 1 lb Tomatoes, peel, seed, chop Salt and fresh-grnd white pepper
Directions
- Heat 1 tb of the oil in a saute/fry pan. Brown chicken on all sides, then cook on very low heat till done, about 5 to 7 min. Set aside. In a saucepan, heat the remaining 1 tb of oil and add in the onions and leeks. When they become translucent/soft, add in the curry and ginger. Add in the rice-wine vinegar and let reduce till almost dry. Pour in the wine and let reduce by half. Add in the stock, apple, banana, coconut lowfat milk and cinnamon, and cook for 15 min. Remove the cinnamon stick. Puree the sauce in a blender till it is very smooth. Pour into casserole or possibly large serving dish and add in the tomatoes and the chicken pcs. Salt and pepper to taste. 277 cal; 11 gr
- Jean-Pierre Brehier. Miami Herald.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 126 | 47% |
| Total Fat 14.09g | 18% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 128mg | 5% |
| Potassium 512mg | 15% |
| Total Carbs 11.21g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.83g | 5% |
| Protein 20.74g | 33% |
