Directions:
- Preheat over to 375; butter a 13 X 9 baking pan.
- Sprinkle rice evenly on bottom of pan; top with chicken pieces; dot with butter; sprinkle with curry pwdr, pakrika, almonds and raisins.
- Pour broth, water and wine over all.
- Cover and bake 1 hr or until chicken is tender.
- Prepare curry sauce; In small saucepan, stir sour cream and blend in cream of chicken soup and curry pwdr; heat over low heat to serving temp.
- Remove chicken from oven; arrange on large serving platter and pour sauce over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 929.66 Kcal (3892 kJ) | ||
| Calories from fat | 566.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.98g | 97% | |
|---|---|---|---|
| Cholesterol | 298.68mg | 100% | |
| Sodium | 323.94mg | 13% | |
| Potassium | 873.46mg | 19% | |
| Total Carbs | 26.97g | 9% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 57.14g | 114% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.2mg | 23% | |
| Calcium | 155mg | 15% | |
| Amount Per 100 g | |||
| Calories | 191.7 Kcal (803 kJ) | ||
| Calories from fat | 116.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.99g | 97% | |
|---|---|---|---|
| Cholesterol | 61.59mg | 100% | |
| Sodium | 66.8mg | 13% | |
| Potassium | 180.11mg | 19% | |
| Total Carbs | 5.56g | 9% | |
| Sugars | 0.19g | 4% | |
| Dietary Fiber | 0.43g | 8% | |
| Protein | 11.78g | 114% | |
| Vitamin C | 2.1mg | 17% | |
| Iron | 0.9mg | 23% | |
| Calcium | 32mg | 15% | |
* 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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