Savoury Thai Chicken

4
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


" Tasty, a bit exotic recipe. Serve over white or brown rice. The recipe is from "Alive" magazine. Very heart healthy recipe"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (691.9 g)
  • Calories 559.2
  • Total Fat - 23.5 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 89.5 mg
  • Sodium - 1438.2 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 9.4 g
  • Sugars - 12.9 g
  • Protein - 39 g
  • Calcium - 442.4 mg
  • Iron - 8 mg
  • Vitamin C - 68.6 mg
  • Thiamin - 0.4 mg

Step 1

In a lightly oiled skillet sear and brown the chicken thighs, remove chicken about 6 minutes

Step 2

Fry the cumin seeds and mustard seedin in a lightly oiled saucepan until they start to pop about 1 minute. Add onion, ginger, tumeric, and ground cumin, saute for about 3 minutes, add tomatoes. Add the thighs to the pot and the cinnamon stick. Bring to a boil.

Step 3

Cover and reduce heat, simmer for about 20 minutes, stir occasionaly

Step 4

Stir in the coconut milk, Heat to piping hot, remove cinnamon stick, add lime juice, maple syrup. Season with salt and pepper continue to cook for a minute or 2 Serve over cooked rice

Tips & Variations


No special items needed.

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