Coconut Chicken
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 11.27 g | (12 %) | ||
| Fat | 42.05 g | (36 %) | ||
| Carbohydrates | 16.42 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.04 g | (13 %) |
more nutritional values
| Vitamin A | 159.56 mg | (19,945 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 7.09 mg | (59 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 72.12 μg | (24 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Biotin | 3.78 μg | (8 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 44.92 mg | (47 %) | ||
| Potassium | 748.35 mg | (19 %) | ||
| Calcium | 54.13 mg | (5 %) | ||
| Magnesium | 71.73 mg | (24 %) | ||
| Iron | 2.92 mg | (19 %) | ||
| Iodine | 1.73 μg | (1 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 30.49 g | |||
| Cholesterol | 41.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small chicken (approximately 500 grams)
- 3 Tbsps butter
- 45 centiliters Coconut milk
- 1 onion
- 3 garlic cloves
- ½ bunch parsley (for garnish)
- 1 green Bell pepper
- 2 Plum tomato
- 1 Avocado
- 1 tsp lemon juice
- salt
- peppers
Preparation steps
1.
Rinse chicken, pat dry and cut into eight pieces. Peel onion, cut in half and then cut into rings. Rinse bell pepper, cut in half, remove seeds and ribs and cut into thin strips. Rinse parsley and garlic and chop both finely.
2.
Melt butter in a pan and sauté onions and garlic until soft, add chicken pieces and fry on all sides until browned. Add coconut milk, cover and simmer over medium heat for 45 minutes and season with salt and pepper.
3.
Rinse tomatoes and cut into slices. Cut avocado in half, remove pit, cut into slices and drizzle with lemon juice immediately.
4.
Arrange chicken on a serving dish with tomato, bell pepper and avocado. Cover with sauce and serve garnished with parsley.
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