Directions:
- In a skillet, heat oil and brown the chicken.
- Remove chicken and set aside.
- Add onion and celery to remaining oil and cook until tender.
- Blend in the flour and curry powder. Then add the next 4 ingredients.
- Cook and stir until mixture comes to a boil.
- Return chicken and turn heat to low.
- Cover and cook about 45 minutes.
- Remove chicken parts and stir in cream, heat to a boil.
- Serve sauce over chicken and rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.88 Kcal (1838 kJ) | ||
| Calories from fat | 287.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.99g | 49% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 122.84mg | 5% | |
| Potassium | 394.2mg | 8% | |
| Total Carbs | 15.19g | 5% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 203.4 Kcal (852 kJ) | ||
| Calories from fat | 133.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 49% | |
|---|---|---|---|
| Cholesterol | 47.29mg | 34% | |
| Sodium | 56.93mg | 5% | |
| Potassium | 182.69mg | 8% | |
| Total Carbs | 7.04g | 5% | |
| Sugars | 3.63g | 31% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 10.22g | 44% | |
| Vitamin C | 4.3mg | 15% | |
| Iron | 0.8mg | 9% | |
| Calcium | 12.7mg | 3% | |
* 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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