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Chicken Curry Supreme Recipe
|Onion||1 Large, chopped|
|Chicken stock||4 Cup (64 tbs)|
|Whole chicken breasts||2 , halved, boned, and skinned|
|Curry powder||2 Tablespoon (Preferably Madras)|
|Minced fresh ginger||1 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground almonds||2 Tablespoon|
|Banana||1 Small, diced|
Serving size: Complete recipe
Calories 1180 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 5.1 g25.7%
Trans Fat 0.1 g
Cholesterol 228.3 mg
Sodium 1631.8 mg68%
Total Carbohydrates 131 g43.6%
Dietary Fiber 19 g76%
Sugars 62.2 g
Protein 115 g229.5%
Vitamin A 8.7% Vitamin C 64.5%
Calcium 30.9% Iron 83.8%
*Based on a 2000 Calorie diet
When the onions are quite soft, remove from the pan and set aside.
Cut the chicken into bite-size pieces.
Add 1 tablespoon of stock to the pan and turn the heat up to medium high.
Saute the chicken pieces quickly, just until they are cooked through.
Remove the chicken from the pan and set aside.
Return the onions to the pan.
Stir in the curry and remaining stock.
Add the ginger, then, over high heat, rapidly boil down the stock until it is reduced almost by half.
This should take about 20 minutes.
Stir in the raisins, almonds, and bananas.
Simmer together for about 5 minutes.
Stir in the chicken and heat through for a minute or so before serving.