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Indian Curry

  Boiled chicken 5 Pound (1 Whole, When Dressed And Drawn)
  Chicken stock 2 Quart
  Onions 2 Large, chopped
  Ginger 1⁄2 Teaspoon
  Curry powder 1 1⁄2 Tablespoon
  Celery stalk 1
  Tomato paste 1 Can (10 oz)
  Canned mushrooms 16 Ounce, drained (1 Large Can)
  Flour 1⁄2 Cup (8 tbs)
  Raisins 1 Teaspoon
  Peanuts 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Skim grease from chicken stock, put in iron pot and fry celery, onion, mushrooms, and ginger for five minutes; add curry powder and flour, blending well.
Gradually stir in chicken stock, add tomato paste, and cook until thickened.
Add chicken which has been removed from bone and cut in 1-inch pieces.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5035 Calories from Fat 874

% Daily Value*

Total Fat 98 g150.2%

Saturated Fat 7.6 g37.9%

Trans Fat 0 g

Cholesterol 1816.8 mg605.6%

Sodium 4891.3 mg203.8%

Total Carbohydrates 258 g86%

Dietary Fiber 32.7 g130.9%

Sugars 95.6 g

Protein 745 g1489.1%

Vitamin A 95.9% Vitamin C 193.5%

Calcium 44.3% Iron 131.7%

*Based on a 2000 Calorie diet

Indian Curry Recipe