You are here

Chicken Curry

Global.Potpourri's picture
  Vegetable oil 2 Tablespoon
  Broiler fryer chicken 3 Pound, cut up
  Salt 1 Teaspoon
  Onion 1 Medium, chopped
  Water 2 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Curry powder 2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Mango chutney 1 Cup (16 tbs)
  Hot cooked rice 1 Cup (16 tbs)

Heat oil in 12-inch skillet or Dutch oven until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from skillet.
Sprinkle chicken with salt, onion and water.
Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.
Remove chicken from skillet; keep warm.
Pour liquid from skillet into bowl; skim fat.
Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin.
Heat, stirring constantly, just until hot.
Pour sauce over chicken.

Recipe Summary

Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4499 Calories from Fat 2581

% Daily Value*

Total Fat 287 g442.2%

Saturated Fat 89.4 g447.2%

Trans Fat 0 g

Cholesterol 1140.1 mg380%

Sodium 6503.1 mg271%

Total Carbohydrates 200 g66.6%

Dietary Fiber 17.5 g70.1%

Sugars 107.5 g

Protein 266 g532.2%

Vitamin A 66.7% Vitamin C 67.1%

Calcium 50.9% Iron 106.6%

*Based on a 2000 Calorie diet

Chicken Curry Recipe