Directions:
- Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil.
- Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes.
- Sprinkle over the peanuts and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.64 Kcal (2305 kJ) | ||
| Calories from fat | 405.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.07g | 69% | |
|---|---|---|---|
| Cholesterol | 96.02mg | 32% | |
| Sodium | 785.52mg | 33% | |
| Potassium | 553.09mg | 12% | |
| Total Carbs | 26.59g | 9% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 262.25 Kcal (1098 kJ) | ||
| Calories from fat | 193.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 69% | |
|---|---|---|---|
| Cholesterol | 45.73mg | 32% | |
| Sodium | 374.12mg | 33% | |
| Potassium | 263.42mg | 12% | |
| Total Carbs | 12.66g | 9% | |
| Sugars | 4.22g | 35% | |
| Dietary Fiber | 2.33g | 20% | |
| Protein | 6.2g | 26% | |
| Vitamin C | 4.2mg | 15% | |
| Iron | 0.7mg | 8% | |
| Calcium | 31.1mg | 7% | |
* 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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