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Avocado With Curried Chicken Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Apple||1⁄2 Cup (8 tbs), pared and chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Curry powder||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chicken bouillon||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), cut up|
|Avocados||4 , halved and peeled|
|Cooked rice||4 Cup (64 tbs)|
Calories 721 Calories from Fat 413
% Daily Value*
Total Fat 48 g73.5%
Saturated Fat 17.5 g87.4%
Trans Fat 0 g
Cholesterol 102.6 mg
Sodium 439.3 mg18.3%
Total Carbohydrates 57 g19%
Dietary Fiber 11.4 g45.6%
Sugars 4.1 g
Protein 20 g40.5%
Vitamin A 19% Vitamin C 27.4%
Calcium 7.5% Iron 23.3%
*Based on a 2000 Calorie diet
Stir in flour.
Gradually add cream and bouillon; cook and stir until sauce boils 1 minute.
Add salt, pepper and chicken.
Cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish.
Heat in 350°F oven about 5 minutes.
Spoon curried chicken over avocado halves.
Serve with Indian or Euphrates bread and a choice of these condiments: chopped egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, Bombay duck, preserved ginger, chopped peanuts.