Directions:
- Heat oil and butter in a large, deep, lidded frying pan.
- Stir in the onions, cover and cook gently for 8-10 minutes or until soft.
- Stir in the curry powder and cook for a further 2 minutes.
- Arrange the chicken breasts on top, sprinkle with a little salt and cover.
- Cook over a low heat for 20-25 minutes, turning chicken occasionally.
- Pour in the brandy and bubble for 5 minutes.
- Add the cream and heat through.
- Serve with rice or new potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.25 Kcal (1630 kJ) | ||
| Calories from fat | 187.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.78g | 32% | |
|---|---|---|---|
| Cholesterol | 157.16mg | 52% | |
| Sodium | 765.94mg | 32% | |
| Potassium | 764.02mg | 16% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 47.97g | 96% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 126.65 Kcal (530 kJ) | ||
| Calories from fat | 60.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 32% | |
|---|---|---|---|
| Cholesterol | 51.13mg | 52% | |
| Sodium | 249.21mg | 32% | |
| Potassium | 248.58mg | 16% | |
| Total Carbs | 1.81g | 2% | |
| Sugars | 0.73g | 9% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 15.61g | 96% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.5mg | 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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