Curried Fried Chicken
|Fryer chicken||3 Pound, cut up (1 whole)|
|Salad oil/Fat||4 Tablespoon|
|Mushrooms||3⁄4 Pound, sliced|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Diced ripe apples||1 Cup (16 tbs)|
|Pepper||1⁄2 Dash (speck)|
|Curry powder||1 1⁄2 Teaspoon|
|Top milk||3⁄4 Cup (12 tbs)|
|Chicken stock||3⁄4 Cup (12 tbs)|
Wash the chicken, and dry slightly.
Simmer backbone, neck, and wing tips in 2 c cold water until tender, and then strain to make the chicken stock.
Then, over high heat, brown remaining pieces on both sides in the hot salad oil in a deep, covered skillet—with the cover off.
Reduce heat; cover, and continue cooking for 30 to 40 min., or until the chicken is tender, turning it occasionally while frying.
Remove to a hot platter, and keep it hot while making the sauce.
Place the mushrooms, onion, and apples in the leftover fat in the skillet, and then simmer until tender and slighty browned.
Stir in the flour, salt, pepper, and curry powder; then add the top milk and chicken stock.
Cook until thickened, while stirring.
Pour over the chicken, and serve.
Serving size: Complete recipe
Calories 4265 Calories from Fat 2470
% Daily Value*
Total Fat 275 g423.5%
Saturated Fat 65.5 g327.7%
Trans Fat 1.1 g
Cholesterol 1042.9 mg347.6%
Sodium 5195.4 mg216.5%
Total Carbohydrates 147 g48.8%
Dietary Fiber 9 g36%
Sugars 42.2 g
Protein 279 g558.5%
Vitamin A 43.1% Vitamin C 238.3%
Calcium 40.2% Iron 104%
*Based on a 2000 Calorie diet