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Curry-Braised Chicken

 
One serving costs about $2.2

$2.20 per serving

2 people like this recipe

2 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

4 gluten-free,dairy-free,gluten free,dairy free,fodmap friendly lunch,main course,main dish,dinner
spoonacular Score:62%

Spoonacular Score: 62%

 

Curry-Braised Chicken is a gluten free, dairy free, and fodmap friendly main course. This recipe makes 4 servings with 544 calories, 18g of protein, and 33g of fat each. For $1.83 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lime juice, vegetable oil, fish sauce, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Try Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms, Curry-And-Yogurt Braised Chicken Thighs, and Curry-and-Yogurt-Braised Chicken Thighs for similar recipes.

Ingredients

Servings:
some
some basmati rice
basmati rice
1 Tbsp
1 Tbsp brown sugar
brown sugar
2 Tbsps
2 Tbsps fish sauce
fish sauce
2 Tbsps
2 Tbsps fresh lime juice
fresh lime juice
some
some bell pepper
bell pepper
some
some salt
salt
2 large
2 large skinless boneless chicken breasts
skinless boneless chicken breasts
14 oz
14 oz canned unsweetened coconut milk
canned unsweetened coconut milk
0.5 Tbsps
0.5 Tbsps vegetable oil
vegetable oil
2 Tbsps
2 Tbsps red green yellow curry paste
red green yellow curry paste
some basmati rice
some
basmati rice
1 Tbsp brown sugar
1 Tbsp
brown sugar
2 Tbsps fish sauce
2 Tbsps
fish sauce
2 Tbsps fresh lime juice
2 Tbsps
fresh lime juice
some bell pepper
some
bell pepper
some salt
some
salt
2 large skinless boneless chicken breasts
2 large
skinless boneless chicken breasts
14 oz canned unsweetened coconut milk
14 oz
canned unsweetened coconut milk
0.5 Tbsps vegetable oil
0.5 Tbsps
vegetable oil
2 Tbsps red green yellow curry paste
2 Tbsps
red green yellow curry paste

Equipment

wooden spoon
wooden spoon
dutch oven
dutch oven
oven
oven
wooden spoon
wooden spoon
dutch oven
dutch oven
oven
oven


Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
  3. Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
  4. Cover the Dutch oven and place in the oven. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
  5. Stir in the lime juice and serve with cooked rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.20
Ingredient
some basmati rice
1 Tbsp brown sugar
2 Tbsps fish sauce
2 Tbsps fresh lime juice
some bell pepper
2 larges skinless boneless chicken breasts
14 ounces canned unsweetened coconut milk
2 Tbsps vegetable oil
2 Tbsps red green yellow curry paste
Price
$1.38
$0.04
$0.70
$0.25
$1.50
$2.00
$2.42
$0.11
$0.39
$8.78

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
566 Calories
18g Protein
32g Total Fat
51g Carbs
20% Health Score
Limit These
Calories
566
28%

Fat
32g
51%

  Saturated Fat
27g
170%

Carbohydrates
51g
17%

  Sugar
10g
12%

Cholesterol
36mg
12%

Sodium
987mg
43%

Get Enough Of These
Protein
18g
38%

Vitamin C
101mg
123%

Manganese
1mg
76%

Vitamin A
3535IU
71%

Selenium
32µg
46%

Vitamin B3
8mg
42%

Vitamin B6
0.79mg
39%

Phosphorus
291mg
29%

Magnesium
88mg
22%

Potassium
718mg
21%

Copper
0.4mg
20%

Fiber
4g
19%

Vitamin B5
1mg
17%

Iron
2mg
16%

Folate
61µg
15%

Vitamin E
1mg
12%

Zinc
1mg
11%

Vitamin B1
0.14mg
9%

Vitamin B2
0.15mg
9%

Calcium
54mg
5%

Vitamin K
5µg
5%

Vitamin B12
0.16µg
3%

covered percent of daily need

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