Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
1215
Calories
44g
Protein
68g
Fat
111g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
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
- =
- 2 Onions
- 1 Tbsp Olive Oil
- 6 Chicken Breast Halves
- 4 oz white wine
- 12 baby carrots
- 1 Tbsp Curry Powder
- 6 oz Low-Fat Coconut Milk
- 6 Steamed White Rice
- Fresh Avocado Chutney
- 2 Medium California Avocados
- 3 Tbsp Mango Chutney
- =
Directions
1
Bake the chicken breasts covered for 30 minutes in a 350 degree oven or until half cooked.
2
Remove and discard skin. Saute diced onions in olive oil for 10 minutes or until golden.
3
Add chicken breasts, white wine, curry powder and carrots.
4
Lower heat, cover and simmer for 30 minutes.
5
Stir in Coconut milk and remove from heat just before serving.
6
Serve over steamed white rice.
7
Chutney Preparation :
8
Peel and dice avocados and fold in mango chutney. Serve on the side.
Recipe sourced from
fandom