Madras Chicken Curry Recipe
Ingredients
| Mushrooms | 2⁄3 Cup (10.67 tbs), sliced | |
| Celery | 3⁄4 Cup (12 tbs), chopped | |
| Onion | 1⁄3 Cup (5.33 tbs), chopped | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Whole wheat flour | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Chicken stock | 2 Cup (32 tbs) | |
| Tamari soy sauce | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Cayenne | 1⁄8 Teaspoon | |
| Cooked chicken | 3 Cup (48 tbs), diced | |
| Seedless raisins | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2175 Calories from Fat 1059
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 24.2 g121.2%
Trans Fat 0 g
Cholesterol 346.1 mg115.4%
Sodium 3282.8 mg136.8%
Total Carbohydrates 153 g51%
Dietary Fiber 12.4 g49.7%
Sugars 66.2 g
Protein 129 g257.5%
Vitamin A 27.1% Vitamin C 20.3%
Calcium 20.4% Iron 62.8%
*Based on a 2000 Calorie diet
Directions
Blend flour and cornstarch into sauteed vegetables and stir until thoroughly combined.
Gradually add chicken stock, stirring until mixture thickens.
Add seasonings and more stock if a thinner sauce is desired.
Add diced chicken and raisins.
Simmer approximately 20 minutes.
Serve over brown rice with accompanying dishes of chopped peanuts, coconut and chutney.
Chef
