Clay Pot Curried Chicken

1 hours Prep: 20 minutes Cook: 1 hours

1138 calories per serving view nutrition facts

6-8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3 1/2	pounds	chicken	cut into serving pieces
1	tablespoon	vegetable oil
2	tablespoons	curry powder
1	each	onion	finely chopped
2	each	carrots	sliced
1/4	cup	apricots	dried, chopped into small pieces
1/4	cup	tomato puree
1	cup	chicken broth
2	tablespoons	butter	softened
3	tablespoons	flour, all-purpose
1	cup	green peas	cooked
1/3	cup	coconut flakes, unsweetened

Directions

Soak a clay pot in cold water for 10 minutes.

Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth.

Cover and place in a cold oven.

Adjust the heat to 450 degrees F and cook for 1 hour.

Combine the butter and flour and stir into the juices.

Add the peas.

Sprinkle the chicken with coconut.

Cover and continue cooking for 15 minutes.

Serve with rice and chutney.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 570g

Amount per Serving

Calories 1138 50% of calories from fat

	% Daily Value*
Total Fat 64.0g	98%
Saturated Fat 20.0g	100%
Trans Fat 0.0g
Cholesterol 374mg	125%
Sodium 601mg	25%
Total Carbohydrate 19.0g	6%
Dietary Fiber 4.0g	17%
Sugars 6.0g
Protein 117.0g	233%

Vitamin A	124%		Vitamin C	13%
Calcium	14%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to rattlesnake

Last Recipes Viewed

Recipe Bite

Thanksgiving - Hot Drinks

by Josh Khan

After dinner is over with, it’s time for a nice period of relaxation. It could be called a nap, but not everyone sleeps right away....

Member Review

Warm Beet and Baby Spinach Salad

Excellent. Loved the earthy flavors and clean taste of the belly warming salad. I used canola oil for frying then added a splash of very high quality olive oil in the last minute of cooking. I also used 12 year old balsamic vinegar and flaky Fluer de sel sea salt. Wow, it really makes a difference using high quality ingredients.

Reviewed by sean