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Coconut Chicken with Potatoes, Peas, Toasted Almonds and Fresh Coriander

Pan-seared chicken breasts roasted and served over a fragrant coconut curry sauce with potatoes, peas, almonds, and fresh coriander.

ChickenDinnerDairy FreeGluten FreeCurryCoconut
Estimated Nutrition
Calories
961.3
kcal / serving
3845.2 kcal total
Carbs
33.8g
per serving
135.2 g total
Fat
75.6g
per serving
302.4 g total
Protein
36.4g
per serving
145.6 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
ml
Coconut Cream
Liquids
175
ml
Chicken Stock
400
ml
Coconut Milk
Meat
4
piece
Chicken Breast
Skin on
NutsSeeds
3
clove
Garlic
Peeled and finely grated
1
tbsp
Turmeric
Ground
1
tbsp
Madras Curry Powder
2
piece
Cinnamon Stick
50
g
Almonds
Flaked and toasted
1
handful
Coriander
Fresh leaves, chopped
OilsFats
60
ml
Sunflower Oil
Vegetables
4
piece
Potato
Medium, cut into 2cm cubes
2
piece
Onion
Peeled, chopped, and blended to a paste
5
cm
Ginger
Fresh, peeled and finely grated
250
g
Peas

Method

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