Directions:
- Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
- Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
- In a heavy skillet with a tight lid, heat oil and butter.
- Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
- Remove from skillet and set aside.
- Add onion and cook until golden.
- Add curry powder and cook for 2 minutes.
- Add curry powder and cook for 2 minutes.
- Gradually beat in water and cream, cook until thickened.
- Add chicken stock base and ginger, stir, and return chicken to skillet.
- Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
- Transfer to heated platter and surround with lime wedges.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.71 Kcal (2055 kJ) | ||
| Calories from fat | 320.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 55% | |
|---|---|---|---|
| Cholesterol | 154.86mg | 52% | |
| Sodium | 501.85mg | 21% | |
| Potassium | 392.53mg | 8% | |
| Total Carbs | 12.88g | 4% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 28.51g | 57% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 2.5mg | 14% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 207.41 Kcal (868 kJ) | ||
| Calories from fat | 135.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 55% | |
|---|---|---|---|
| Cholesterol | 65.46mg | 52% | |
| Sodium | 212.12mg | 21% | |
| Potassium | 165.92mg | 8% | |
| Total Carbs | 5.44g | 4% | |
| Sugars | 1.61g | 15% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 12.05g | 57% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 1.1mg | 14% | |
| Calcium | 20.3mg | 5% | |
* 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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