Directions:
- Preheat oven to 375.
- Remove excess fat from chicken and season with salt.
- Combine rice, fruit, onion, 2 teaspoons of curry powder, sugar and water.
- Spread in bottom of 12x8 pan.
- Arrange chicken over rice/fruit mixture.
- Combine meled butter, 2 teaspoons curry and paprika.
- Brush mixture on chicken.
- Cover pan tightly with aluminum foil.
- Bake for 1 hour or until chicken is tender and most of liquid is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.47 Kcal (2677 kJ) | ||
| Calories from fat | 342.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.06g | 59% | |
|---|---|---|---|
| Cholesterol | 214.25mg | 71% | |
| Sodium | 407.25mg | 17% | |
| Potassium | 637.38mg | 14% | |
| Total Carbs | 37.62g | 13% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 42.38g | 85% | |
| Vitamin C | 166.6mg | 278% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 348.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 162.4 Kcal (680 kJ) | ||
| Calories from fat | 86.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 59% | |
|---|---|---|---|
| Cholesterol | 54.41mg | 71% | |
| Sodium | 103.43mg | 17% | |
| Potassium | 161.87mg | 14% | |
| Total Carbs | 9.55g | 13% | |
| Sugars | 0.31g | 5% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 10.76g | 85% | |
| Vitamin C | 42.3mg | 278% | |
| Iron | 0.7mg | 15% | |
| Calcium | 88.5mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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