Curry Chicken & Rice Recipe

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Ingredients:

Serving

2 tbsp butter
1/4 onion, chopped
2 cups low sodium chicken broth
2 1/2 tsp curry powder, divided
1 tsp sugar
1/2 tsp salt
1/4-1/2 tsp ground ginger
4 skinless chicken leg quarters, cut in half
1/2 cup half-and-half cream
2 1/2 cups instant rice

Directions:

Melt the butter in a pressure cooker then add the onion & 1/2 tsp of curry. Saute the onion for 3 minutes then pour in the broth.
Add the rest of the spices & sugar, stir then add the chicken pieces. Cover with the lid then cook for 7 minutes (after it begins to hiss).
Note: If using a regular pot boil the chicken for 15 minutes, or until no longer pink.
Remove the chicken & shred, place back into the pot. Take off the heat then stir in the cream & rice. Cover with the lid & let sit for 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	662.45 Kcal (2774 kJ)
Calories from fat	197.56 Kcal
		% Daily Value*
Total Fat	21.95g	34%
Cholesterol	267.61mg	89%
Sodium	601.17mg	25%
Potassium	821.15mg	17%
Total Carbs	53.1g	18%
Sugars	0.93g	4%
Dietary Fiber	1.74g	7%
Protein	58.71g	117%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	2%
Iron	6.6mg	37%
Calcium	85.6mg	9%

Amount Per 100 g
Calories	134.81 Kcal (564 kJ)
Calories from fat	40.2 Kcal
		% Daily Value*
Total Fat	4.47g	34%
Cholesterol	54.46mg	89%
Sodium	122.33mg	25%
Potassium	167.1mg	17%
Total Carbs	10.81g	18%
Sugars	0.19g	4%
Dietary Fiber	0.35g	7%
Protein	11.95g	117%
Vitamin C	0.2mg	2%
Iron	1.3mg	37%
Calcium	17.4mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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