Chicken Coconut Colombo
Cook time – 20 min

- Total time
- 45 minutes
- Preparation time
- 25 minutes
- Calories
- 231
- Portions
- 6
Directions
1. Heat oil in a large skillet over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender-crisp, stirring occasionally. Add squash, milk, curry powder and cloves; heat to a boil. Reduce heat to medium-low; cover and cook 10 minutes or until internal temperature of chicken reaches 165°F and squash is tender.
2. Stir in pepper; cook 2 minutes or until pepper is tender-crisp, stirring occasionally. Remove from heat; stir in bananas and lime juice.
3. Serve chicken mixture over rice, if desired.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into strips
- ½ cup chopped DOLE® Onion
- 1 pound butternut or acorn squash, peeled, halved lengthwise, seeded and cut into 1-inch cubes (about 2 ½ cups)
- 1 can (14 ounces) lite coconut milk
- 1 tablespoon curry powder
- ⅛ teaspoon ground cloves
- 1 small DOLE® Green or Red Bell Pepper, halved, seeded and cut into thin strips
- 2 medium, firm DOLE® Bananas, peeled and sliced crosswise
- 2 tablespoons fresh lime juice
- Hot cooked brown rice for serving (optional)
Nutritional Facts
6 Serving Per Container | |
Serving Size | |
Calories | 231 |
Entries | Daily value in %* |
---|---|
Total Fat (11 g) | 18% |
Saturated Fat (5 g) | 25% |
Polyunsaturated (2 g) | |
Monounsaturated (3 g) | |
Cholesterol (57 mg) | 19% |
Sodium (75 mg) | 3% |
Total Carbohydrate (29 g) | 7% |
Dietary Fiber (3 g) | 13% |
Total Sugars (8 g) | |
Protein (14 g) | 28% |
Calcium | 4% |
Iron | 10% |
Magnesium | 15% |
Manganese | 20% |
Phosphorus | 15% |
Potassium (568 mg) | 16% |
Thiamin | 10% |
Vitamin A | 50% |
Vitamin B6 | 30% |
Vitamin C | 70% |
Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.