Directions:
- Melt butter in large frying pan and cook chicken until brown on both sides.
- Remove chicken and place aside.
- Sautee onions until almost brown.
- Then place garlic and curry and cook for 1 minute.
- Then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly.
- Place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes.
- When done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly.
- Garnish with parsley and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.16 Kcal (2442 kJ) | ||
| Calories from fat | 356.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.63g | 61% | |
|---|---|---|---|
| Cholesterol | 224.67mg | 75% | |
| Sodium | 265.16mg | 11% | |
| Potassium | 588.21mg | 13% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 46.86g | 94% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 2.9mg | 16% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 192.48 Kcal (806 kJ) | ||
| Calories from fat | 117.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 61% | |
|---|---|---|---|
| Cholesterol | 74.15mg | 75% | |
| Sodium | 87.52mg | 11% | |
| Potassium | 194.15mg | 13% | |
| Total Carbs | 2.11g | 2% | |
| Sugars | 0.71g | 9% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 15.47g | 94% | |
| Vitamin C | 3.7mg | 19% | |
| Iron | 0.9mg | 16% | |
| Calcium | 15.4mg | 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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