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Capon And Lobster Curry Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Apple||1 Large, cored and sliced|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Curry powder||2 Tablespoon|
|Chicken broth||1 Quart|
|Grated coconut||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Cooked lobster meat||1 Pound, cubed|
|Cooked capon/Chicken||1 1⁄2 Pound, cubed|
Serving size: Complete recipe
Calories 4441 Calories from Fat 2590
% Daily Value*
Total Fat 294 g452.7%
Saturated Fat 159.9 g799.6%
Trans Fat 0 g
Cholesterol 1485 mg
Sodium 4638 mg193.3%
Total Carbohydrates 131 g43.7%
Dietary Fiber 26.4 g105.6%
Sugars 35.5 g
Protein 318 g635.8%
Vitamin A 161.2% Vitamin C 41.7%
Calcium 78.6% Iron 140.7%
*Based on a 2000 Calorie diet
Cover pan and cook over medium heat 15 minutes.
Remove from heat; sprinkle apple mixture with a blend of flour and curry powder; stir until blended.
Cook and stir over low heat 5 minutes.
Gradually add broth, coconut, and cream, stirring constantly.
Cook, uncovered, over low heat 15 minutes; stir frequently.
Force sauce through a fine sieve into a large saucepan.
Stir in lobster and chicken; cook and stir gently over low heat just until meat is heated through.
Season to taste with salt and pepper.