Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bok Choy | 1 cup (70g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | 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
- 2 1/2 lbs chicken cut into serving pieces
- 2 teaspoons oil
- 1 1/2 cups coconut cream
- 1 1/2 lbs greens (spinach, bok choy, watercress, etc.)
- 1 meduim sized squash
- 2 cloves garlic, crushed
- 1 small piece ginger, finely chopped
Directions
Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
Add 1/2 cup or so of the coconut cream and the remaining garlic. Simmer for about 10 minutes.
Skin and cut the squash into cubes. Add to chicken. Simmer for about 5 more minutes.
Add the greens and let simmer for about 15 more minutes.
Serve over rice
Category:Papua New Guinean Recipes
Category:Papua New Guinean Meat Dishes