Directions:
- Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
- Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
- Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
- Spoon over rice and garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.81 Kcal (1992 kJ) | ||
| Calories from fat | 161.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.93g | 28% | |
|---|---|---|---|
| Cholesterol | 29.54mg | 10% | |
| Sodium | 882.52mg | 37% | |
| Potassium | 793.68mg | 17% | |
| Total Carbs | 59.97g | 20% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 20.69g | 41% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.8mg | 15% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 88.98 Kcal (373 kJ) | ||
| Calories from fat | 30.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 28% | |
|---|---|---|---|
| Cholesterol | 5.52mg | 10% | |
| Sodium | 165.04mg | 37% | |
| Potassium | 148.43mg | 17% | |
| Total Carbs | 11.21g | 20% | |
| Sugars | 2.92g | 62% | |
| Dietary Fiber | 1.27g | 27% | |
| Protein | 3.87g | 41% | |
| Vitamin C | 1.5mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 15% | |
| Calcium | 16.3mg | 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.
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