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Coconut Chicken Recipe
|Coconut milk||1 1⁄2 Cup (24 tbs)|
|Salad oil||2 Tablespoon|
|Frying chickens||2 , meat boned and cubed|
|Seasoned salt||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Fresh taro/Spinach leaves||1 Pound|
|Monosodium glutamate||1⁄2 Teaspoon|
|Flour||1 1⁄2 Teaspoon|
|Mashed potatoes||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 9670 Calories from Fat 4482
% Daily Value*
Total Fat 505 g777.5%
Saturated Fat 209.5 g1047.3%
Trans Fat 0.5 g
Cholesterol 2139 mg
Sodium 6009 mg250.4%
Total Carbohydrates 607 g202.3%
Dietary Fiber 76.9 g307.7%
Sugars 13 g
Protein 690 g1379.2%
Vitamin A 89.4% Vitamin C 461.3%
Calcium 40.8% Iron 169.1%
*Based on a 2000 Calorie diet
Add seasoned salt and water and cover, cooking 20 mins.over low heat.
Wash and trim taro or spinach leaves.
Melt butter (or margarine) in a sauce pan and add greens.
Stir, cover and cook 10 mins.over low heat.
Blend monosodium glutamate, flour and additional seasoned salt (if desired) to cooled coconut milk and add to chicken.
Bring to boil, stirring occasionally to avoid sticking.
Ring plates with hot mashed potatoes and spread a layer of greens in the center.
Pour chicken mixture over top and garnish with paprika and chopped macadamia nuts