Ingredients

  • 3 pounds whole chicken
  • 1 tablespoon vegetable oil
  • 1 onion (medium, chopped)
  • 1 large carrot (coarsely chopped)
  • 2 medium potatoes (chopped)
  • 1 cup curry sauce (canned Malaysian or Thai)
  • 2/3 cup coconut milk (canned)
  • 5 ounces green beans (trimmed, halved, about 1 1/3 cups)
  • 1 pound broccoli (cut into florets)
  • 2 cups cooked rice (to serve)
  • tomato
  • cucumber

Directions

  1. Place chicken on a cutting board, breast-side down. Using kitchen scissors cut along each side of backbone; remove and discard backbone. Flatten chicken. Cut into 8 pieces.
  2. Heat oil in a large skillet over moderate heat. Sear chicken, in batches, until golden. Transfer to a heatproof plate.
  3. Add onion, carrot and potato to pan; sauté for 5 minutes or until tender. Add curry sauce, coconut milk and 1/2 cup water.
  4. Return chicken to pan. Bring to a boil. Reduce heat. Simmer, uncovered for 25 minutes or until chicken is cooked through.
  5. Add beans and broccoli: cook for 8 minutes or until vegetables are tender. Serve curry with rice, tomato and cucumber.
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NutritionView more

280Calories
Sodium3%DV65mg
Fat20%DV13g
Protein16%DV8g
Carbs12%DV37g
Fiber36%DV9g

PER SERVING *

Calories280Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat9g45%
Trans Fat0g
Cholesterol
Sodium65mg3%
Potassium1170mg33%
Protein8g16%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber9g36%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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