Directions:
- Melt margarine in a saucepan and stir in the curry powder.
- Cook for 2-3 minutes and then add the wine.
- Remove from the heat.
- Wash and pat dry the chicken pieces and place in a roasting pan and baste with the curry sauce.
- Bake for 20 minutes at 350 degrees F.
- Spread the duck sauce over the chicken pieces and bake another 30 minutes, or until chicken is tender.
- Place chicken pieces on a serving platter.
- Heat the sauce and pan drippings in a clean 1 quart saucepan over a high flame and cook until the sauce is reduced by 1/3.
- Pour the sauce over the chicken and sprinkle with the coconut, scallions and nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7428.57 Kcal (31102 kJ) | ||
| Calories from fat | 2970.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 330.08g | 508% | |
|---|---|---|---|
| Cholesterol | 1882.8mg | 628% | |
| Sodium | 1751.38mg | 73% | |
| Potassium | 4098.06mg | 87% | |
| Total Carbs | 70.93g | 24% | |
| Sugars | 21.16g | 85% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 378.03g | 756% | |
| Vitamin C | 64mg | 107% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 21.9mg | 122% | |
| Calcium | 261mg | 26% | |
| Amount Per 100 g | |||
| Calories | 126.41 Kcal (529 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 508% | |
|---|---|---|---|
| Cholesterol | 32.04mg | 628% | |
| Sodium | 29.8mg | 73% | |
| Potassium | 69.74mg | 87% | |
| Total Carbs | 1.21g | 24% | |
| Sugars | 0.36g | 85% | |
| Dietary Fiber | 0.04g | 9% | |
| Protein | 6.43g | 756% | |
| Vitamin C | 1.1mg | 107% | |
| Iron | 0.4mg | 122% | |
| Calcium | 4.4mg | 26% | |
* 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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