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Chicken Curry Recipe
|Vegetable oil||2 Tablespoon|
|Broiler fryer chicken||3 Pound, cut up|
|Onion||1 Medium, chopped|
|Dairy sour cream||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Mango chutney||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4499 Calories from Fat 2581
% Daily Value*
Total Fat 287 g442.2%
Saturated Fat 89.4 g447.2%
Trans Fat 0 g
Cholesterol 1140.1 mg
Sodium 6503.1 mg271%
Total Carbohydrates 200 g66.6%
Dietary Fiber 17.5 g70.1%
Sugars 107.5 g
Protein 266 g532.2%
Vitamin A 66.7% Vitamin C 67.1%
Calcium 50.9% Iron 106.6%
*Based on a 2000 Calorie diet
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from skillet.
Sprinkle chicken with salt, onion and water.
Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.
Remove chicken from skillet; keep warm.
Pour liquid from skillet into bowl; skim fat.
Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin.
Heat, stirring constantly, just until hot.
Pour sauce over chicken.