Directions:
- Cut meat into bite-sized pieces. Mix flour, salt and pepper together until well blended; rub mixture into all sides of the meat.
- In a deep skillet, heat oil over high heat until hot. Add meat and cook, turning, until well browned on both sides, 8-10 minutes.
- Add 1 can of broth, ginger, curry powder, onion and chutney; mix well. Heat to boiling, reduce heat to low, cover and simmer 1 1/2 hours.
- Sir in remaining can of broth and rice, mixing well. Heat to boiling over high heat.
- Reduce heat to low, cover and simmer for 30 minutes, until rice is tender.
- Stir in vegetables. Cover and simmer for 5-10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.63 Kcal (1811 kJ) | ||
| Calories from fat | 107.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 76.53mg | 26% | |
| Sodium | 2469.69mg | 103% | |
| Potassium | 635.32mg | 14% | |
| Total Carbs | 41.86g | 14% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 37.74g | 75% | |
| Vitamin C | 57.4mg | 96% | |
| Iron | 3.7mg | 21% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 168.68 Kcal (706 kJ) | ||
| Calories from fat | 41.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 18% | |
|---|---|---|---|
| Cholesterol | 29.84mg | 26% | |
| Sodium | 962.91mg | 103% | |
| Potassium | 247.71mg | 14% | |
| Total Carbs | 16.32g | 14% | |
| Sugars | 1.66g | 17% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 14.72g | 75% | |
| Vitamin C | 22.4mg | 96% | |
| Iron | 1.5mg | 21% | |
| Calcium | 13.8mg | 4% | |
* 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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