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4 Serves
50 Mins
Prepare the aromatics by slicing the galangal, lemongrass, and kaffir lime leaves. Dice the boneless skinless chicken breast into bite-sized pieces.
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CreoleVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
199 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
167 mg / 420 mgPhosphorus
694 mg / 1,250 mgPotassium
1333 mg / 4,700 mgSodium
1606 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
46 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the coconut oil in a large stock pot over medium heat. Add the onions and minced garlic, sautéing until fragrant and translucent.
Add the chicken pieces to the pot and cook until lightly browned. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
Stir in the prepared aromatics and simmer for 15 minutes until the chicken is fully cooked through. Season with salt and black pepper to taste before serving.
7
g28
g7
g
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Bhutanese