Bee Hive Restaurant Chicken Curry
101
A savory dish that brings memories of India into your kitchen and onto your dinner plate.
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.
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?
