Chicken Curry Recipe
Ingredients
| Curry powder | 1 Tablespoon | |
| Apple | 1 Cup (16 tbs), pared | |
| Butter | 1 Tablespoon | |
| Onion | 1 , minced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1⁄2 Cup (8 tbs), sliced | |
| Beef broth | 1⁄2 Cup (8 tbs), condensed | |
| Light cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Cooked chicken | 2 Cup (32 tbs), diced | |
| Monosodium glutamate | 1 Teaspoon | |
| Salt | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1946 Calories from Fat 1174
% Daily Value*
Total Fat 133 g204%
Saturated Fat 68.9 g344.6%
Trans Fat 0 g
Cholesterol 542.4 mg180.8%
Sodium 2810.6 mg117.1%
Total Carbohydrates 107 g35.6%
Dietary Fiber 15.7 g63%
Sugars 46.3 g
Protein 90 g180.7%
Vitamin A 85.4% Vitamin C 48.4%
Calcium 63.8% Iron 51.6%
*Based on a 2000 Calorie diet
Directions
Add beef broth; bring to boil, then stir in cream and milk; bring just to boil again.
Combine cornstarch and cold water; add, and cook, stirring constantly, till mixture thickens.
Stir in remaining ingredients.
Serve with rice.
Offer condiments—watermelon pickles, chutney, salted peanuts, coconut, raisins.
Chef
