Curried Chicken Almond
|Stewing chicken||5 Pound, cut up|
|Butter||1⁄4 Cup (4 tbs) (Use Part Chicken Fat If Desired)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Garlic clove||1 Small, crushed|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Sultana raisins||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Almonds||1 Cup (16 tbs), blanched, slivered and toasted|
Cut chicken meat in large pieces.
Measure out 2 cups of chicken stock and set aside.
Melt butter in large heavy saucepan.
Add mushrooms and garlic and cook gently 3 minutes.
Stir in flour, curry powder and saffron and let bubble up together.
Remove from heat and add chicken stock all at once, stirring to blend.
Stir in raisins and sherry.
Return to moderate heat and cook, stirring constantly, until thick and boiling.
Add the chicken meat and heat well.
Serving size: Complete recipe
Calories 6820 Calories from Fat 3340
% Daily Value*
Total Fat 377 g579.6%
Saturated Fat 108.2 g541.2%
Trans Fat 0 g
Cholesterol 1654.9 mg551.6%
Sodium 2387.8 mg99.5%
Total Carbohydrates 329 g109.5%
Dietary Fiber 30.4 g121.4%
Sugars 112.7 g
Protein 525 g1049.9%
Vitamin A 75.3% Vitamin C 17.3%
Calcium 81.6% Iron 210.8%
*Based on a 2000 Calorie diet