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    You are in: Home / Recipes / Coconut Chicken Curry Recipe
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    Coconut Chicken Curry

    Average Rating:

    2 Total Reviews

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    • on April 16, 2009

      I have been using this recipe for quite a while now and love it. I do make some modifications: 1. I add a tomato paste to thicken it up--we like thick curry sauce. 2. I toast coconut, put it in the blender and add it at the end--about an eight to a fourth of a cup. It intesifies the coconut flavor and add to the thickness of the sauce. 3. I put in much more curry powder or paste--we like it strong. 4. Sometimes I add potatoes to bulk up the recipe but use a hearty one or it will go mushy (gold are great, or par-boil russets and add them near the end). 5. I double the recipe because it goes fast.

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    • on December 25, 2004

      this was a really tasty recipe! I didn't have ghee, so I just used butter, and I couldnt get the sauce to thicken very much, so it was sort of like a coconut curry soup, but that may have been my own fault. The taste was excellent! I'll definitely make this again.

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    Nutritional Facts for Coconut Chicken Curry

    Serving Size: 1 (340 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 457.1
    Calories from Fat 316
    Total Fat 35.2 g
    Saturated Fat 27.2 g
    Cholesterol 80.8 mg
    Sodium 236.2 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 1.7 g
    Sugars 4.0 g
    Protein 26.7 g

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