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Bee Hive Restaurant Chicken Curry


A savory dish that brings memories of India into your kitchen and onto your dinner plate.













Trans-fat Free, Good source of fiber


½ cup butter
clarified (slowly melted, with foam and solids removed) or vegetable oil
4 each chicken breasts
1 x all-purpose flour
for dredging
2 tablespoons onions
1 x salt
to taste
1 x black pepper
to taste
2 tablespoons curry powder
1 x red pepper flakes
to taste (optional)
½ cup light cream (half&half)
1 cup chicken broth
½ cup cashew nuts
¼ cup golden raisins
1 tablespoon coconut
shredded or grated


Heat butter or oil in large sauté pan over medium heat.

Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes.

Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes.

Stir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews.

Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.

Serve with white rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 64355% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 331mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 69g
Vitamin A 19% Vitamin C 2%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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