Chicken With Coconut, Curry And Cinnamon Sauc Recipe

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0 votes | 1501 views
Servings: 6


Cost per serving $1.93 view details


  1. 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
  2. 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%


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