Capon And Lobster Curry Recipe


Main Ingredient


 Butter1⁄2 Cup (8 tbs)
 Apple1 Large, cored and sliced
 Sliced onion3⁄4 Cup (12 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Bay leaves2
 All purpose flour1⁄2 Cup (8 tbs)
 Curry powder2 Tablespoon
 Chicken broth1 Quart
 Grated coconut1 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 Cooked lobster meat1 Pound, cubed
 Cooked capon/Chicken1 1⁄2 Pound, cubed

Nutrition Facts

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


Heat butter in a deep, heavy-bottomed pan; add apple, onion, celery, and bay leaves.
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.