Directions:
- In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
- Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves. Yield: 8 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.04 Kcal (2575 kJ) | ||
| Calories from fat | 344.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.33g | 59% | |
|---|---|---|---|
| Cholesterol | 187.67mg | 63% | |
| Sodium | 432.53mg | 18% | |
| Potassium | 507.66mg | 11% | |
| Total Carbs | 25.82g | 9% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 38.93g | 78% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.26 Kcal (876 kJ) | ||
| Calories from fat | 117.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 59% | |
|---|---|---|---|
| Cholesterol | 63.85mg | 63% | |
| Sodium | 147.17mg | 18% | |
| Potassium | 172.73mg | 11% | |
| Total Carbs | 8.79g | 9% | |
| Sugars | 0.41g | 5% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 13.24g | 78% | |
| Vitamin C | 5.4mg | 26% | |
| Iron | 0.8mg | 13% | |
| Calcium | 11.4mg | 3% | |
* 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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