Curried Chicken with Fruit Recipe

Summary

Health IndexAverageServings5
CuisineCourse
Main IngredientInterest Group

Ingredients

 Frying chicken3 Pound, quartered
 Plain yogurt32 Ounce
 Curry powder1 Tablespoon
 Apricot preserves1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), crushed
 Onion1 Medium, chopped
 Long grain rice1 Cup (16 tbs) (Not Instant)
 Golden raisins1⁄4 Cup (4 tbs)
 Scallion1 , finely chopped

Nutrition Facts

Serving size

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

Directions

Preheat oven to 350°.
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.
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