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Bombay Chicken and Rice















Trans-fat Free


3 pounds whole chicken
broilerfryer, cut up
1 x salt
1 cup rice, converted
6 ounces mixed dried fruit
pieces or 11/3 cups dried fruit and raisins, diced
½ cup onions
4 teaspoons curry powder
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
2 tablespoons butter
or margarine, melted
½ teaspoon paprika
1 x parsley leaves
optional, fresh chopped


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 12x8x2-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

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 75462% of calories 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?


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