Hong Kong Chicken Curry

  • prep: 10 min
  • cook: 30 min
  • total: 40 min
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  • servings:
  • Ingredients

    • 2 tbsp vegetable oil
    • 1 onion, sliced
    • 2 tbsp curry powder
    • 8 skinless, boneless chicken thighs
    • ½ tsp salt
    • 400 mL can coconut milk
    • 2 large carrots, sliced into coins
    • 2 medium potatoes, peeled, cut into ½ inch chunks
    • 1 cup frozen peas
    • ½ cup chopped cilantro

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 153 % Daily Value *
    • Total Fat: 7 g 10.68%
    • Saturated Fat: 1 g 2.69%
    • Trans Fat: 0 g %
    • Cholesterol: 19 mg 6.25%
    • Sodium: 916 mg 38.16%
    • Calcium: 60 mg 6.03%
    • Potassium: 162 mg 4.63%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.6%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 3 g 13.34%
    • Sugar: 8 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 125.69%
    • Vitamin C 33.96%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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