Directions:
- Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
- Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
- Add stock gradually; stir until boiling.
- Add apple and Worcestershire sauce; cover.
- Simmer gently 15 to 20 minutes.
- Add eggs; heat through.
- Place rice on large platter; arrange eggs and sauce on top.
- Crisscross pimiento strips over egg.
- Serve with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.08 Kcal (2094 kJ) | ||
| Calories from fat | 246.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.34g | 42% | |
|---|---|---|---|
| Cholesterol | 230.58mg | 77% | |
| Sodium | 1240.93mg | 52% | |
| Potassium | 817.06mg | 17% | |
| Total Carbs | 41.66g | 14% | |
| Sugars | 15.75g | 63% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 21.61g | 43% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 3.1mg | 17% | |
| Calcium | 155.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 115.5 Kcal (484 kJ) | ||
| Calories from fat | 56.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 42% | |
|---|---|---|---|
| Cholesterol | 53.25mg | 77% | |
| Sodium | 286.6mg | 52% | |
| Potassium | 188.71mg | 17% | |
| Total Carbs | 9.62g | 14% | |
| Sugars | 3.64g | 63% | |
| Dietary Fiber | 1.35g | 23% | |
| Protein | 4.99g | 43% | |
| Vitamin C | 2.7mg | 19% | |
| Iron | 0.7mg | 17% | |
| Calcium | 35.9mg | 16% | |
* 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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