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Bombay Chicken & Rice

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Submitted by crip

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 1.4
POUNDS KG WHOLE CHICKEN
broilerfryer, cut up
1 1
X X SALT *
1 237
CUP ML RICE, CONVERTED *
6 173.4
OUNCES ML/G MIXED DRIED FRUIT
pieces or 11/3 cups dried fruit and raisins, diced
½ 118
CUP ML ONIONS
chopped
4 2E+1
TEASPOONS ML CURRY POWDER
1 ½ 7.5
TEASPOONS ML SUGAR
1 5
TEASPOON ML SALT
2 473
CUPS ML WATER
2 3E+1
TABLESPOONS ML BUTTER
or margarine, melted
½ 2.5
TEASPOON ML PAPRIKA
1 1
X X PARSLEY LEAVES
optional, fresh chopped *

Directions

Preheat oven to 375℉ (190℃).

Remove excess fat from chicken; season with salt.

Combine rice, fruit, onion, 2 teaspoon of the curry powder, sugar, salt and water in a 12×8×2-inch baking dish ; stir well.

Arrange chicken over rice mixture.

Combine melted butter, paprika and remaining 2 teaspoon curry powder; brush on chicken.

Cover tightly with aluminum foil and bake in 375℉ (190℃) oven 1 hour, or until chicken is tender and most of liquid is absorbed.

Garnish with chopped parsley, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 754 62% from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 623mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 119g
Vitamin A 28% Vitamin C 2%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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