Directions:
- Combine curry, onion, ginger, oil and cayenne in a medium mixing bowl.
- Stir in meat, working spice mixture into meat with fingers.
- Place in Ziploc and refrigerate 1 – 24 hours.
- Brown meat mixture and place in crock pot.
- Add Rice and Broth to crock pot and mix well.
- Cook on low 3-4 hours or until chicken is cooked through and all liquid is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.42 Kcal (1442 kJ) | ||
| Calories from fat | 59.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 13834.91mg | 576% | |
| Potassium | 292.41mg | 6% | |
| Total Carbs | 61.74g | 21% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 12.93g | 26% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 2.2mg | 12% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 190.35 Kcal (797 kJ) | ||
| Calories from fat | 32.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 10% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 2% | |
| Sodium | 7646.03mg | 576% | |
| Potassium | 161.6mg | 6% | |
| Total Carbs | 34.12g | 21% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 1.96g | 14% | |
| Protein | 7.14g | 26% | |
| Vitamin C | 3mg | 9% | |
| Iron | 1.2mg | 12% | |
| Calcium | 66.9mg | 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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