Blue Ribbon Chicken Curry Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Butter/Margarine4 Tablespoon (1/2 Stick)
 Minced yellow onion1⁄4 Cup (4 tbs)
 Apple1 Small, peeled, cored, and finely chopped
 All purpose flour3 Tablespoon
 Chicken broth1 1⁄2 Cup (24 tbs)
 Half and half1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Curry powder4 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Cooked and cubed chicken3 Cup (48 tbs)

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 mg

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

Directions

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.
Quantcast