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Blue Ribbon Chicken Curry

Thrifty.Chef's picture
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Minced yellow onion 1⁄4 Cup (4 tbs)
  Apple 1 Small, peeled, cored, and finely chopped
  All purpose flour 3 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Curry powder 4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cooked and cubed chicken 3 Cup (48 tbs)

1. Melt the butter in a heavy 9- or 10-inch skillet over moderately high heat. Add the onion and apple, and cook for 10 minutes, or until tender.
2. Blend in the flour, add the chicken broth and half-and-half, and cook, stirring constantly, until the sauce has thickened—about 5 minutes.
3. Stir in the salt, curry powder, cayenne pepper, and ginger. Add the chicken, and cook covered, over very low heat for 10 minutes. Serve with rice and Shredded Cabbage with Garlic.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1947 Calories from Fat 780

% Daily Value*

Total Fat 88 g135.9%

Saturated Fat 45.8 g228.8%

Trans Fat 0 g

Cholesterol 677.7 mg225.9%

Sodium 2497.2 mg104.1%

Total Carbohydrates 108 g35.9%

Dietary Fiber 10.6 g42.3%

Sugars 13 g

Protein 167 g334.6%

Vitamin A 56.3% Vitamin C 41.8%

Calcium 33.9% Iron 82.4%

*Based on a 2000 Calorie diet

Blue Ribbon Chicken Curry Recipe