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Indian Anything Curry

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Submitted by Visconti Member

YIELD

6 servings

PREP

40 min

COOK

30 min

READY

70 min

Ingredients

3 45
TABLESPOONS ML BUTTER, UNSALTED
or veg. oil
1 237
CUP ML ONIONS
chopped
1 5
TEASPOON ML GARLIC
minced
½ 118
CUP ML CELERY
finely minced, optional
1 237
CUP ML APPLES
tart, peel, core and, cut into small cubes *
¼ 59
2 3E+1
TABLESPOONS ML CURRY POWDER
¾ 3.8
TEASPOON ML DRY MUSTARD
1 1
EACH EACH BAY LEAVES *
2 ½ 591
CUPS ML STOCK
unsalted
3 7.1E+2
CUPS ML CHICKEN
cooked, or any other meat cut to bite-sized piced, (or cubed tofu)
½ 118
CUP ML MILK
or cream
3 45
TABLESPOONS ML CHUTNEY
unsalted, finely chopped *

Directions

Melt butter in saucepan and add onion, garlic, celery, and apple.

Cook, stirring often, for about 5 minutes.

Blend flour, curry powder and mustard and sprinkle over vegetables, stirring.

Add bay leaf.

Add broth, stirring rapidly with wire whisk. When mixture has thickened, let it simmer for 15 minutes.

Stir often from the bottom to prevent sticking.

Add meat, milk and chutney and simmer for 4 or 5 minutes longer.

Serve with rice, additional chutney on the side, peanuts or other kinds of nuts, and any number of Indian relishes and raitas.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 249 45% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 402mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 49g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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