Curried Chicken With Peach Chutney Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Broiler fryer chicken3 Pound, cut into 8 pieces
 Chopped onion1 Cup (16 tbs) (About 2 Medium Ones)
 Instant chicken bouillon1 Teaspoon
 Dairy sour cream1 Cup (16 tbs)
 Curry powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄8 Teaspoon
 Ground cumin1⁄8 Teaspoon
 Snipped parsley1
 Hot cooked rice3 1⁄2 Cup (56 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4372 Calories from Fat 2274

% Daily Value*

Total Fat 253 g389.9%

Saturated Fat 85.8 g429%

Trans Fat 0 g

Cholesterol 1140.1 mg380%

Sodium 2118.5 mg88.3%

Total Carbohydrates 227 g75.8%

Dietary Fiber 8.2 g32.8%

Sugars 16.5 g

Protein 277 g554.5%

Vitamin A 68.6% Vitamin C 64.1%

Calcium 51.4% Iron 146.7%

*Based on a 2000 Calorie diet

Directions

1. Prepare Peach Chutney.
2. Cut each chicken breast half into halves. Arrange pieces skin sides up with thickest parts to outside edge in baking dish, 12 x 7 1/2 X 2 inches. Sprinkle with onion and bouillon. Cover with waxed paper and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave until thickest parts of chicken are done, 6 to 10 minutes longer.
3. Remove chicken to serving dish; keep warm. Pour juices from baking dish into bowl; skim off fat. Return 1/4 cup liquid to baking dish; stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%), stirring every minute, until hot, 5 to 7 minutes. Spoon sauce over chicken. Top with parsley. Serve with chutney and rice.
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