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Curried Chicken Almond Recipe
|Stewing chicken||5 Pound, cut up|
|Butter||1⁄4 Cup (4 tbs) (Use Part Chicken Fat If Desired)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Garlic clove||1 Small, crushed|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Sultana raisins||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Almonds||1 Cup (16 tbs), blanched, slivered and toasted|
Serving size: Complete recipe
Calories 6800 Calories from Fat 3337
% Daily Value*
Total Fat 376 g579.2%
Saturated Fat 108.2 g541%
Trans Fat 0 g
Cholesterol 1654.9 mg
Sodium 2383.3 mg99.3%
Total Carbohydrates 326 g108.6%
Dietary Fiber 29.5 g117.8%
Sugars 111.2 g
Protein 522 g1044.3%
Vitamin A 75.3% Vitamin C 14.1%
Calcium 81.3% Iron 208.3%
*Based on a 2000 Calorie diet
Cut chicken meat in large pieces.
Measure out 2 cups of chicken stock and set aside.
Melt butter in large heavy saucepan.
Add mushrooms and garlic and cook gently 3 minutes.
Stir in flour, curry powder and saffron and let bubble up together.
Remove from heat and add chicken stock all at once, stirring to blend.
Stir in raisins and sherry.
Return to moderate heat and cook, stirring constantly, until thick and boiling.
Add the chicken meat and heat well.