Chicken And Curry Rice
|Chicken||3 1⁄2 Pound (1 Piece)|
|Carrot||1 , peeled and sliced|
|Onion||1 , finely chopped|
|Peppercorns||4 , crushed|
|Rice||1 Cup (16 tbs)|
|Curry powder||1 Tablespoon|
|Reserved chicken broth||3 Cup (48 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
Place chicken, carrot, onion, parsley, bay leaf, mace, salt and peppercorns in a heavy pan.
Add water to cover and bring to a boil.
Lower heat, cover and cook for 45 minutes to 1 hour or until chicken is tender.
Meanwhile, cook the rice according to package directions.
Stir the curry powder into the rice halfway through the cooking time.
Remove the chicken pieces and keep warm.
Strain and reserve the broth.
Heat the butter in a saucepan.
Stir in the flour and cook 2 minutes.
Add 3 cups of broth gradually, stirring constantly until sauce is thickened and smooth.
Stir in tomato puree.
Rinse a ring mold with cold water and pack rice into mold.
Insert rice on a warm platter and arrange chicken pieces in center.
Serving size: Complete recipe
Calories 4362 Calories from Fat 1946
% Daily Value*
Total Fat 217 g333.9%
Saturated Fat 74.3 g371.5%
Trans Fat 0 g
Cholesterol 1160.4 mg386.8%
Sodium 4867.9 mg202.8%
Total Carbohydrates 231 g77%
Dietary Fiber 14.7 g58.7%
Sugars 15.4 g
Protein 350 g699.6%
Vitamin A 269.9% Vitamin C 39.5%
Calcium 39.4% Iron 130.1%
*Based on a 2000 Calorie diet