Curried Chicken in Coconut - Pumpkin Sauce
35 mins (prep 15, cooking 20)
18 ingredients
4-5 servings
Created for RSC 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Coconut-Raisin Rice Pilaf, and I'm sure you won't be disappointed.

Categories:  <-60-mins , chicken , fruit , chicken-breast , coconut , poultry , main-dish , meat , nuts , squash , vegetable , curries , time-to-make ,
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Serving Size (582.25 g)
Servings 4
Amount per Serving
Calories 774.2 Calories from Fat 447.84
% Daily Value *
Total Fat 49.76g 306.23%
Saturated Fat 36.13g 722.69%
Trans Fat 0.01g %
Cholesterol 124.73mg 166.3%
Sodium 710.34mg 118.39%
Total Carbohydrate 42.19g 56.26%
Dietary Fiber 2.8 g 44.81%
Sugars 37.77 g %
Protein 42.96g 343.7%
Vitamin A 43.17IU% Vitamin C 4.06mg%
Calcium 56.47mg% Iron 2.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, hot banana peppers, minced fresh ginger, pumpkin puree, thai red curry paste