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Send a Meal Blog

Tuesday, August 10 2010

ingredients

  • 1-1/2  lb.  skinless, boneless chicken thighs
  • 1/2  tsp.  curry seasoning blend
  • 1    red sweet pepper, cut in strips
  • 1    pineapple, peeled, cored, cut in large chunks
  • 1    serrano pepper, thinly sliced
  • 3/4  cup  unsweetened coconut milk
  • 1  Tbsp.  packed brown sugar

directions

1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings.

nutrition facts

  • Calories 443, 
  • Total Fat (g) 24, 
  • Saturated Fat (g) 12, 
  • Monounsaturated Fat (g) 7,
  • Polyunsaturated Fat (g) 3, 
  • Cholesterol (mg) 141, 
  • Sodium (mg) 448, 
  • Carbohydrate (g) 23, 
  • Total Sugar (g) 17, 
  • Fiber (g) 3, 
  • Protein (g) 35, 
  • Vitamin A (DV%) 0, 
  • Vitamin C (DV%) 137, 
  • Calcium (DV%) 4, 
  • Iron (DV%) 17, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:36 am   |  Permalink   |  0 Comments  |  Email
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