Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Smoked Fish | 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
- 3 cups rice
- 1 medium onion , diced
- 4 tablespoons coconut oil or vegetable oil
- ½ tablespoon minced garlic
- 1 tablespoon minced ginger
- 1½ cup coconut milk (fresh or canned)
- 1 bay leaf
- 1 cup chicken broth
- 1 tablespoon Nigerian curry powder
- 1 tablespoon thyme
- 3 scotch bonnet chiles
- smoked fish
- Grilled chicken
- Salt
- Seasoning cubes
Directions
Rinse the rice and leave it to drain well.
Heat a skillet over medium heat. Add 2 tablespoons coconut oil, then the diced onions. Cook, stirring, until softened slightly (about 2 minutes).
Stir in the thyme, ginger, and garlic. Cook for a few seconds.
Blend the pepper roughly then add spices and seasoning, salt stir for few minutes, then add fish and chicken
Stir in the rice and fry for about about 3 minutes.
Add the coconut milk, broth, bay leaf then stir
Cover and cook till firm to bite, about 15 minutes. Or more
When ready you can serve like that or any desired way.