Directions:
- In a large saucepan combine the chicken with enough water to cover it by 1 inch, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is pale golden and add the tomato juice, the chutney, the curry powder, the vinegar, and salt and pepper to taste. Simmer the sauce, stirring, for 1 minute and transfer it to a bowl. Transfer the chicken to a cutting board and let it cool. Discard the skin and bones from the chicken, cut the meat into 1/2-inch pieces, and stir it into the sauce. Add the yogurt, toss the salad well, and sprinkle it with the almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1903.08 Kcal (7968 kJ) | ||
| Calories from fat | 1288.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 143.14g | 220% | |
|---|---|---|---|
| Cholesterol | 303.29mg | 101% | |
| Sodium | 1941.13mg | 81% | |
| Potassium | 2161.33mg | 46% | |
| Total Carbs | 68.06g | 23% | |
| Sugars | 16.39g | 66% | |
| Dietary Fiber | 19.43g | 78% | |
| Protein | 107.48g | 215% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 8.5mg | 47% | |
| Calcium | 497.3mg | 50% | |
| Amount Per 100 g | |||
| Calories | 294.91 Kcal (1235 kJ) | ||
| Calories from fat | 199.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 220% | |
|---|---|---|---|
| Cholesterol | 47mg | 101% | |
| Sodium | 300.81mg | 81% | |
| Potassium | 334.93mg | 46% | |
| Total Carbs | 10.55g | 23% | |
| Sugars | 2.54g | 66% | |
| Dietary Fiber | 3.01g | 78% | |
| Protein | 16.66g | 215% | |
| Vitamin C | 2.4mg | 26% | |
| Iron | 1.3mg | 47% | |
| Calcium | 77.1mg | 50% | |
* 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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