| ⅓ cup | Onions, white or yellow, raw, chopped | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 tsp | Coconut Oil | |
| 1 tsp | Cardamom, ground | |
| 1 tsp | Curry Powder | |
| ½ tsp | Paprika, ground, mild (spice) | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 1 cup | Tomatoes, raw, chopped | |
| 1 lb | Chicken Breast, skinless, raw | |
| 2 tbsp | Almonds, sliced | |
| 1⅔ cups 1 tsp | Coconut Milk, canned | |
| 38.63 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:13 oz (calculated)Notes: one full soup plate
- Saute the chopped onion and garlic in some oil.
- Add the spices and roast them for about 2 minutes. Be careful not to burn the spices.
- Add the chopped tomato and stir until the tomato dissolves.
- Add the chopped chicken breast and brown for about 5 minutes. Stir occasionally.
- Now add the sliced almonds and the coconut milk and simmer for about 10 minutes.
- Add more spices to taste.
- Tip: You can add vegetables if you like. It's best served by itself, with rice or with Naan.
- Calorie count491 kcal
- % of calories by macros
Fat 62.5 % 307 kcal 35 g Net Carbs 5.9 % 29 kcal 7.5 g Dietary Fiber 0.8 % 4 kcal 2.2 g Protein 30.8 % 151 kcal 38.4 g - Approx. WW SmartPoints™15.5
- Cholesterol 110.4 mg
- Sodium 482.2 mg
- Fat 34.7 g
- Saturated Fat 26.3 g
- Trans Fat 0 g
- Carbohydrates 9.7 g
- Dietary Fiber 2.2 g
- Total Sugars 3.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 38.4 g
- Calcium 59.7 mg
- Iron 5.4 mg
- Magnesium 123.5 mg
- Potassium 1007.6 mg
- Zinc 2.1 mg
- Vitamin A (Retinol Equivalents) 48 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 11.2 mg
- Folate 46 mcg
- Folic Acid 0 mcg