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Curried Peanut Chicken















Trans-fat Free, Good source of fiber


4 pounds whole chicken
two small frying birds, cut into serving size pieces
¼ cup vegetable oil
2 teaspoons salt
to taste
3 teaspoons curry powder
1 large onions
1 large green bell peppers
cut into strips
1 large tomatoes
skinned and sliced
¼ cup peanut butter
¼ cup water


Brown the chicken pieces in the oil.

Stir the salt and curry powder into the drippings and cook, stirring, for one minute.

Add onion, pepper and tomato.

Cover and simmer five minutes.

Add chicken pieces, cover and simmer 30 minutes or until tender.

Remove chicken pieces to a dish, or over rice.

Blend peanut butter with water and stir into gravy.

Heat to boiling while stirring constantly. Serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 627g (22.1 oz)
Amount per Serving
Calories 161266% of calories from fat
 % Daily Value *
Total Fat 117g 181%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 400mg 133%
Sodium 1654mg 69%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 246g
Vitamin A 43% Vitamin C 69%
Calcium 13% Iron 42%
* based on a 2,000 calorie diet How is this calculated?


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