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Bee Hive Restaurant Chicken Curry

 
Bee Hive Restaurant Chicken Curry
74

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

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup butter
clarified (slowly melted, with foam and solids removed) or vegetable oil
4 each chicken breasts
boneless
1 x all-purpose flour
for dredging
*
2 tablespoons onions
chopped
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
*

Directions

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

Reviews

about 15 years

Totally excellent recipe!!

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Comments

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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