Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 skinned and boned chicken breast halves, cut into strips
- 1 ½ tsp salt, divided
- 1 Tbsp LAND O LAKES Butter
- 1 large onion, thinly sliced
- 1 (14-ounce) can unsweetened coconut milk
- 1 Cup water
- 1 Tbsp curry powder
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- ¼ Cup sour cream
- 3 CALIFORNIA AVOCADOS, peeled and sliced
- Hot cooked rice
- =
Directions
Sprinkle chicken with 1 teaspoon salt.
Melt butter in a skillet over medium-high heat; add chicken, and saute 5 minutes or until lightly browned.
Add onion, and saute 4 to 5 minutes.
Stir in coconut milk, next 4 ingredients, and remaining 1/2 teaspoon salt.
Bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 minutes.
Stir in sour cream and avocado; cook 3 minutes or until thoroughly heated (do not boil).
Serve over hot cooked rice.