Classic Curried Chicken
|Half and half||1 1⁄2 Cup (24 tbs)|
|Curry powder||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Chicken breast halves||4 , skinned, boned and cut into bite size pieces|
|Assorted condiments||2 Tablespoon (Adjust Quantity As Needed)|
|Hot cooked rice||2 Cup (32 tbs)|
Dredge chicken in flour; brown chicken in butter in a large skillet.
Remove chicken, reserving drippings in skillet.
Set chicken aside.
Saute onion, celery, and raisins in reserved drippings until tender; add chicken broth.
Cook, uncovered, over low heat 5 minutes.
Stir in half and half, curry powder, salt, and pepper.
Simmer, uncovered, 10 minutes.
Add chicken, and simmer 10 minutes.
Serve over rice with several of the following condiments: flaked coconut, toasted almonds, peanuts, chutney, chopped green pepper, chopped hard cooked egg, crumbled bacon.
Serving size: Complete recipe
Calories 2188 Calories from Fat 837
% Daily Value*
Total Fat 95 g146.5%
Saturated Fat 56.7 g283.5%
Trans Fat 0.1 g
Cholesterol 457.1 mg152.4%
Sodium 1364.1 mg56.8%
Total Carbohydrates 221 g73.6%
Dietary Fiber 18.6 g74.2%
Sugars 32.5 g
Protein 109 g218.5%
Vitamin A 61% Vitamin C 28.4%
Calcium 57.4% Iron 86.4%
*Based on a 2000 Calorie diet