Directions:
- Cut chicken into bite sized pieces and cook over meduim heat until no longer pink. Remove from heat cool and divide between 3 one gallon freezer bags.
- Melt butter in a seperate saucepan over meduim heat. Add onion and cook until soft. Add curry powder,ginger, garlic, sugar, bouillon, and salt cook and stir for 2 minutes. Add flour cook and stir for 2 minutes.
- Gradually add water and milk. Cook stirring constantly until the sauce thickens. Whisk to make a smooth sauce and add lemon juice.
- Cool and divide evenly over chicken.
- Seal and freeze.
- To use one entree. Take out and thaw completely in the refrigerator.
- Heat in skillet over meduim heat. Do not boil.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.92 Kcal (1415 kJ) | ||
| Calories from fat | 150.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 26% | |
|---|---|---|---|
| Cholesterol | 117.48mg | 39% | |
| Sodium | 1118.29mg | 47% | |
| Potassium | 588.48mg | 13% | |
| Total Carbs | 14.97g | 5% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 33.59g | 67% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 109.45 Kcal (458 kJ) | ||
| Calories from fat | 48.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 26% | |
|---|---|---|---|
| Cholesterol | 38.05mg | 39% | |
| Sodium | 362.23mg | 47% | |
| Potassium | 190.61mg | 13% | |
| Total Carbs | 4.85g | 5% | |
| Sugars | 1.47g | 18% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 10.88g | 67% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.3mg | 5% | |
| Calcium | 38.7mg | 12% | |
* 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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