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Madras Chicken Curry Recipe
|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)|
|Chicken stock||2 Cup (32 tbs)|
|Tamari soy sauce||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Cooked chicken||3 Cup (48 tbs), diced|
|Seedless raisins||1⁄2 Cup (8 tbs)|
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
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.