West Indian Chicken

3 Reviews
100% would make this recipe again

Chicken, peppers, and potatoes cooked in a curry-coconut sauce.

This recipe is incompatible with your food profile

Marinade : 8 h Preparation : 20 min Cooking : 1 h
250 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1 tbsp gingerroot, grated 14 g
2 tbsp lime juice, freshly squeezed 1 lime
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 chicken legs, with back, skinless 900 g
3/4 fennels, finely chopped 260 g
2 green peppers, cut into strips 300 g
2 potatoes, peeled and diced 400 g
2 tbsp Garlic-Infused Oil 30 mL
3 tbsp curry powder 28 g
1 cup unsweetened coconut milk light 250 mL
3/4 cup water, approximately 190 mL
3/4 tsp brown sugar 3 g
2 tbsp fresh cilantro [optional] 4 g

Before you start

The chicken must be marinated overnight.

Method

  1. Grate the ginger and put it in a bowl. Pour in the lime juice, then add salt and pepper. Separate the chicken drumsticks from the thighs and put all the pieces in the bowl. Rub the chicken with the marinade, then cover and let stand in the refrigerator overnight.
  2. Prepare the vegetables: finely chop the fennel and cut the peppers into strips; peel the potatoes, then cut them into 1,5 cm cubes.
  3. Heat the garlic-infused oil in a sauté pan or wok over medium-high heat. Add the chicken pieces and sauté thoroughly on each side until golden-brown, about 8 min. Take the chicken pieces out of the pan and set them aside, keeping them warm on a plate in the oven.
  4. Lower the heat to medium, then add the fennel and sauté 2-3 min, taking care not to let it burn. Add the peppers and cook 4-5 min until golden-brown. Mix the curry with a little bit of the coconut milk and add it to the pan. Cook 2 min over low heat with constant stirring.
  5. Put the chicken back into the pan, then add the remaining coconut milk and enough water to make the mixture moist. Cook over medium heat, uncovered, for about 15 min.
  6. Add the potatoes and brown sugar, cover and cook an additional 45-50 min until the potatoes are soft. Garnish with cilantro leaves (optional) then serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

250

Fat

12 g

18 %

Saturated 5.1 g
+ Trans 0 g

25 %

Cholesterol

50 mg

Sodium

90 mg

4 %

Carbohydrate

19 g

6 %

Fibre

4 g

14 %

Sugars

3 g

Net Carbs

15 g

Protein

17 g

Vitamin A

4 %

Vitamin C

70 %

Calcium

5 %

Iron

20 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Potassium, Vitamin B6, Vitamin C
Good source of  :
Iron, Magnesium, Manganese, Phosphorus, Vitamin E, Zinc
Source of  :
Calcium, Copper, Fibre, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables ½
Meat and Alternatives 2
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.