Directions:
- Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside - about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.
- Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
- Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
- Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.33 Kcal (1785 kJ) | ||
| Calories from fat | 140.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.65g | 24% | |
|---|---|---|---|
| Cholesterol | 89.95mg | 30% | |
| Sodium | 1049.43mg | 44% | |
| Potassium | 1194.72mg | 25% | |
| Total Carbs | 37.76g | 13% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 38.84g | 78% | |
| Vitamin C | 40.6mg | 68% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 119mg | 12% | |
| Amount Per 100 g | |||
| Calories | 82.88 Kcal (347 kJ) | ||
| Calories from fat | 27.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 24% | |
|---|---|---|---|
| Cholesterol | 17.49mg | 30% | |
| Sodium | 204.02mg | 44% | |
| Potassium | 232.26mg | 25% | |
| Total Carbs | 7.34g | 13% | |
| Sugars | 1.81g | 37% | |
| Dietary Fiber | 1.2g | 25% | |
| Protein | 7.55g | 78% | |
| Vitamin C | 7.9mg | 68% | |
| Iron | 0.4mg | 11% | |
| Calcium | 23.1mg | 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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