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Ingredientes
- 4 tsp Butter
- 1 x Small onion, finely minced
- 1/2 x Sweet pepper, finely minced
- 2 x Garlic cloves finely minced
- 2 tsp Vegetable oil
- 1/2 c. All purpose flour
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 3 lb Chicken serving size pcs
- 1 can Plum tomatoes
- 2 c. Chicken stock
- 2 tsp Curry pwdr
- 1/4 c. Dry shredded coconut
- 1/4 c. Sultana Raisins
- 1 x Salt and pepper to taste
- 1 x Slived almonds to garnish
- 1 x Minced parsley to garnish
Direcciones
- Heat butter in skillet large sufficient to hold chicken in one layer. Add in onion, carrot green pepper, garlic and cook till tender, about 5 min. Transfer to saucepan. Add in oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mix, cook in warm oil till nicely browned. Drain off any excess oil. Add in tomatoes, their liquid, stock and curry pwdr to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 min. Stir in coconut and raisins; simmer for 5 min longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 433 | |
| Calories from Fat 253 | 58% |
| Total Fat 28.22g | 35% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.04g | |
| Cholesterol 122mg | 41% |
| Sodium 879mg | 37% |
| Potassium 481mg | 14% |
| Total Carbs 12.07g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.56g | 1% |
| Protein 31.25g | 50% |
