Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
874
Calories
43g
Protein
59g
Fat
48g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- (Serves 4 - 6)
- 800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
- 2 medium onions
- optional: 1 fresh green chilli
- a thumb sized piece of fresh root ginger
- a small bunch of fresh coriander
- 1 x 400g tin of chickpeas
- groundnut or vegetable oil
- a knob of butter
- 1/2 a 290g jar of Patak's korma curry paste
- 1 x 400ml tin of coconut milk
- a small handful of flaked almonds, plus extra for serving
- 2 heaped tablespoons desiccated coconut
- sea salt and freshly ground black pepper
- 500g natural yoghurt
- 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes