Directions:
- PREPARATION:.
- In 3-4 quart crock pot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
- In small bowl, combine whipping cream and cornstarch and blend with wire whisk.
- Stir into crock pot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.46 Kcal (1078 kJ) | ||
| Calories from fat | 85.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 109.48mg | 36% | |
| Sodium | 710.15mg | 30% | |
| Potassium | 607.74mg | 13% | |
| Total Carbs | 11.64g | 4% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 32.53g | 65% | |
| Vitamin C | 42.1mg | 70% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.7mg | 48% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.45 Kcal (395 kJ) | ||
| Calories from fat | 31.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 15% | |
|---|---|---|---|
| Cholesterol | 40.16mg | 36% | |
| Sodium | 260.52mg | 30% | |
| Potassium | 222.94mg | 13% | |
| Total Carbs | 4.27g | 4% | |
| Sugars | 1.77g | 19% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 11.93g | 65% | |
| Vitamin C | 15.4mg | 70% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.2mg | 48% | |
| Calcium | 12.3mg | 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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