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Nutrition Facts
Serving Size 291 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 650 mg 27%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 17 g
Vitamin A 10% • Iron 10%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coconut Chicken Curry

Rate and Review | Read Reviews (4)
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb Hill Country Fare Boneless Skinless Thighs
1/8 Tsp kosher salt
1/8 Tsp H-E-B Black Pepper
1 Tbsp H-E-B Olive Oil Extra Light
1 cup(s) white onion, diced
2 Tsp McCormick Curry Powder
1 cup(s) roma tomato, seeded and diced
14 Oz Thai Coconut Milk
1 Tsp Hill Country Fare Corn Starch
1/4 cup(s) mint leaves, minced
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Instructions

1
Season chicken with salt and pepper.
2
Heat oil in a large skillet over medium heat.
3
Cook chicken 8-10 minutes per side or until done (when internal temperature of chicken reaches 165°F).
4
Remove chicken to a plate and set aside.
5
Add onions to skillet; cook onions in pan juices 10 minutes or until very soft.
6
Stir in curry powder and cook 1 more minute. While onions cook, cut cooked chicken into bite-sized pieces.
7
Stir chicken, tomato and milk into skillet with onions.
8
Cook 2-3 minutes to thicken slightly and reduce.
9
Combine cornstarch with 1 tablespoon water; stir into skillet mixture to thicken. Remove skillet from heat.
10
Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; stir in mint. Serve while hot.

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