Directions:
- Heat butter in large frying pan.
- Add onions and cook for 5 to 6 minutes over medium heat, stirring occasionally.
- Lower temperature to low.
- Mix in curry powder and cook for 3 to 4 minutes longer.
- Add chicken and stir; season to taste with salt and pepper.
- Cook 2 to 3 minutes over medium heat.
- Pour in chicken stock and bring to a boil.
- Continue cooking 9 to 10 minutes over medium low heat.
- Mix cornstarch with water; stir into sauce.
- Cook for a minute or so to blend.
- Pour in cream and bring to boil.
- Simmer for 2 to 3 minutes.
- Arrange chicken on serving platter.
- Sprinkle with parsley and olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.99 Kcal (1323 kJ) | ||
| Calories from fat | 149.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 26% | |
|---|---|---|---|
| Cholesterol | 106.39mg | 35% | |
| Sodium | 561.64mg | 23% | |
| Potassium | 601.23mg | 13% | |
| Total Carbs | 15.5g | 5% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 28.44g | 57% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.73 Kcal (405 kJ) | ||
| Calories from fat | 45.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 26% | |
|---|---|---|---|
| Cholesterol | 32.57mg | 35% | |
| Sodium | 171.94mg | 23% | |
| Potassium | 184.06mg | 13% | |
| Total Carbs | 4.75g | 5% | |
| Sugars | 1.44g | 19% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 8.71g | 57% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.3mg | 6% | |
| Calcium | 14mg | 5% | |
* 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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