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Chicken Indienne















Trans-fat Free, Good source of fiber


907.2 g chicken pieces
45 ml lemon juice
45 ml all-purpose flour
5 ml salt
0.6 ml black pepper
freshly ground
45 ml vegetable oil
15 ml butter
1 large onions
45 ml curry powder
118 ml water
118 ml heavy whipping cream
5 ml chicken broth
30 ml crystallized ginger (candied)
1 each limes
cut into wedges


Sprinkle chicken pieces with lemon juice and let stand 30 minutes.

Pat dry.

Mix flour, salt and pepper; dredge chicken pieces to coat evenly.

In a heavy skillet with a tight lid, heat oil and butter.

Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.

Remove from skillet and set aside.

Add onion and cook until golden.

Add onion and cook until golden.

Add curry powder and cook for 2 minutes.

Gradually beat in water and cream, cook until thickened.

Add chicken stock base and ginger, stir, and return chicken to skillet.

Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.

Transfer to heated platter and surround with lime wedges.

Serve with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 81461% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 814mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 129g
Vitamin A 19% Vitamin C 23%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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