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Chicken Curry Recipe
|Soup greens||1⁄2 Cup (8 tbs)|
|Curry powder||3 Teaspoon|
|Lemon||1 , juiced|
|Thick sour cream||1⁄2 Cup (8 tbs)|
|Pineapple slice||4 , quartered|
Serving size: Complete recipe
Calories 4371 Calories from Fat 2581
% Daily Value*
Total Fat 289 g445.2%
Saturated Fat 122.8 g614%
Trans Fat 0 g
Cholesterol 1322.8 mg
Sodium 3085 mg128.5%
Total Carbohydrates 114 g37.9%
Dietary Fiber 12.2 g48.6%
Sugars 16.9 g
Protein 321 g642.6%
Vitamin A 132.3% Vitamin C 106.5%
Calcium 46.8% Iron 124.1%
*Based on a 2000 Calorie diet
When chicken is tender, remove from the broth and cut into serving sized pieces.
Strain the chicken broth.
Heat butter in heatproof casserole or saucepot over medium heat; blend in the flour.
Lower heat and cook, stirring constantly, until flour is browned.
Gradually add 2 cups (1/2 liter) of the chicken broth.
Cook and stir until thickened and smooth; cook slowly about 5 minutes longer.
Season with curry powder, salt and lemon juice.
Blend in sour cream.
Add pineapple slices and chicken and heat through.
Garnish with sweet red pepper strips.