Curry-braised chicken
A flavorful and comforting Curry-Braised Chicken recipe that serves 4, with each serving covering 26% of your daily requirements of vitamins and minerals. This dish is suitable for a gluten-free, dairy-free, and FODMAP-friendly diet. Best enjoyed when made at home, this main course takes around 1 hour and 15 minutes to prepare.
Ingredients
basmati rice
4 servings
brown sugar
1 Tbsp
fish sauce
2 Tbsps
lime juice
2 Tbsps
bell pepper
4 servings
salt
4 servings
boneless skinless chicken breast
2 large
unsweetened coconut milk
396.89 g
vegetable oil
2 Tbsps
yellow red green curry paste
2 Tbsps
Method
- Preheat your oven to 325 degrees Fahrenheit.
- Cut the chicken breasts in half.
- Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
- Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.Cover the Dutch oven and place in the oven.
- Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.Stir in the lime juice and serve with cooked rice.
Nutrition:
Carbs
58 g
Fat
33 g
Protein
19 g
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