7 chicken breast fillets
60 g ghee, or 2 oz
Coconut Curry Sauce:
30 g ghee, or 1 oz
2 onions, chopped
1 garlic cloves, crushed
1 stem lemon grass, chopped finely
2-3 small red chilies, finely chopped
¼ tsp. cinnamon
½ tsp. cardamom
2 tsp. curry powder
340 ml coconut milk
Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice.
Serve topped with coconut curry sauce.
For sauce, melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft.
Add chilies, cinnamon, cardamom and curry.
Cook, stirring, about a minute.
Stir in coconut milk and simmer, uncovered 5 minutes.
Remove from heat, blend or process until smooth, strain and reheat.
Sugar: 2g
:
Calcium: 37mg
Calories: 423kcal
Carbohydrates: 8g
Cholesterol: 123mg
Fat: 31g
Fiber: 2g
Iron: 3mg
Potassium: 746mg
Protein: 30g
Saturated Fat: 21g
Sodium: 164mg
Vitamin A: 199IU
Vitamin C: 27mg
