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Description
Coconut milk, fresh lime, and curry powder give this quick stew, made with boneless chicken thighs, a decidedly Caribbean flavor. Feel free to sub in other favorite vegetables for the snap peas and bell pepper strips, and add a side of rice to go with the generous sauce. The recipe is a Yummly original created by Tina Ujlaki.
Ingredients
Directions
- Trim all fat from the chicken thighs. Cut chicken into 1-inch pieces and transfer to a large mixing bowl. Toss with the curry powder, and season with the salt and pepper.
- Mince the garlic and ginger. Cut the red pepper into small, short strips. Halve the scallions lengthwise and cut into 1-inch lengths. Finely zest the lime, removing only the dark green outer skin. Reserve the remaining lime.
- Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and ginger and cook, stirring often, until fragrant, about 1 minute.
NutritionView More
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Calories550Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat21g105% |
Trans Fat34g |
Cholesterol215mg72% |
Sodium950mg40% |
Potassium1030mg29% |
Protein49g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A10% |
Vitamin C80% |
Calcium8% |
Iron40% |
* 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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