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Bee Hive Restaurant Chicken Curry

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Bee Hive Restaurant Chicken Curry

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup butter
clarified (slowly melted, with foam and solids removed) or vegetable oil
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4 each chicken breasts
boneless
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1 x all-purpose flour
for dredging
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2 tablespoons onions
chopped
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1 x salt
to taste
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1 x black pepper
to taste
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2 tablespoons curry powder
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1 x red pepper flakes
to taste (optional)
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½ cup light cream (half&half)
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1 cup chicken broth
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½ cup cashew nuts
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¼ cup golden raisins
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1 tablespoon coconut
shredded or grated
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Ingredients

Amount Measure Ingredient Features
118 ml butter
clarified (slowly melted, with foam and solids removed) or vegetable oil
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4 each chicken breasts
boneless
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1 x all-purpose flour
for dredging
* Camera
3E+1 ml onions
chopped
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1 x salt
to taste
* Camera
1 x black pepper
to taste
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3E+1 ml curry powder
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1 x red pepper flakes
to taste (optional)
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118 ml light cream (half&half)
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237 ml chicken broth
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118 ml cashew nuts
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59 ml golden raisins
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15 ml coconut
shredded or grated
* Camera

Directions

Heat butter or oil in large sauté pan over medium heat.

Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes.

Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes.

Stir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews.

Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.

Serve with white rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 64355% from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 331mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 69g
Vitamin A 19% Vitamin C 2%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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