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Curried Chicken Casserole

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  Butter/Margarine 2 Tablespoon
  Oil 2 Tablespoon
  Onions 2 , peeled, sliced
  Apple 1 Large, peeled, cored, sliced
  Curry powder 1 Tablespoon
  Flour 1 Tablespoon
  Powdered turmeric 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Sugar 2 Teaspoon
  Giblet 4 Cup (64 tbs)
  Stewing fowl 1 Small
  Curry paste 1 Teaspoon
  Celery stalks 2 , chopped
  Seedless raisins 2 Tablespoon
  Chutney 2 Teaspoon
  Lemon juice 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Preheat oven to 325 °F.
Heat butter and oil in large skillet.
Add onions and apple; saute until just soft.
Add curry powder and flour; cook 3 minutes, stirring.
Add turmeric, ginger, seasoning, and sugar; mix well.
Add stock; stir until boiling.
Cut fowl into neat pieces.
Add with all other ingredients.
Remove to casserole; cover tightly.
Cook 2 1/2 to 3 hours.
Stir occasionally while cooking to be sure sauce does not stick.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3352 Calories from Fat 1090

% Daily Value*

Total Fat 122 g188.1%

Saturated Fat 38 g190%

Trans Fat 0 g

Cholesterol 2600.2 mg866.7%

Sodium 2067.6 mg86.2%

Total Carbohydrates 126 g41.9%

Dietary Fiber 18.1 g72.5%

Sugars 62.9 g

Protein 424 g848.2%

Vitamin A 1127.7% Vitamin C 275.6%

Calcium 43.4% Iron 306.3%

*Based on a 2000 Calorie diet

Curried Chicken Casserole Recipe