Directions:
- In 10-inch skillet, heat 2 tablespoons oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Stir in curry powder until well blended; cook and stir 1 minute.
- Add cooking sauce to chicken mixture. Heat to boiling, stirring occasionally. Reduce heat; simmer 5 minutes to blend flavors. Stir in whipping cream; cook until hot, stirring occasionally.
- Serve chicken mixture over rice; sprinkle with cashews and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 476.02 Kcal (1993 kJ) | ||
| Calories from fat | 58.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 67.85mg | 3% | |
| Potassium | 169.7mg | 4% | |
| Total Carbs | 99.55g | 33% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 8.91g | 18% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 95.2mg | 529% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 165.66 Kcal (694 kJ) | ||
| Calories from fat | 20.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 10% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 4% | |
| Sodium | 23.61mg | 3% | |
| Potassium | 59.06mg | 4% | |
| Total Carbs | 34.65g | 33% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 1.22g | 14% | |
| Protein | 3.1g | 18% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 33.1mg | 529% | |
| Calcium | 7.1mg | 2% | |
* 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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