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Curried Chicken with Fruit Recipe
|Frying chicken||3 Pound, quartered|
|Plain yogurt||32 Ounce|
|Curry powder||1 Tablespoon|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs) (Not Instant)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Scallion||1 , finely chopped|
Calories 939 Calories from Fat 425
% Daily Value*
Total Fat 47 g73%
Saturated Fat 16.2 g81%
Trans Fat 0 g
Cholesterol 227.7 mg
Sodium 279.2 mg11.6%
Total Carbohydrates 62 g20.5%
Dietary Fiber 2.1 g8.5%
Sugars 23.7 g
Protein 62 g123.4%
Vitamin A 6.5% Vitamin C 17.5%
Calcium 25.5% Iron 8.7%
*Based on a 2000 Calorie diet
Place chicken in bag, skin side down; set aside.
Blend yogurt, curry pow-der, ginger, apricot preserves, garlic, onion, rice, salt, pepper and raisins together.
Pour into bag with chicken; close with bag tie.
Turn bag until chicken is thoroughly coated with yogurt mix-ture.
Place in baking pan, with chicken skin side up.
Pierce the bag to let steam escape.
Bake 1 hour.
Place chicken and rice on serving platter; garnish with chopped scallion.