This takes a little while to make, but it is actually better if made in advance. The combination of the spicy curry with the sweet pineapple makes this dish really tasty.
1. Put 1/4 cup of butter and almonds into a 1-quart glass casserole. Cook uncovered in microwave oven 2 minutes on high, stirring after 1 minute. Remove almonds with a slotted spoon and place on absorbent paper.
2. Add pineapple chunks and chutney to butter in the casserole and mix well. Heat uncovered in microwave oven 2 minutes on high or until pineapple is glazed. Remove from the microwave and keep warm.
3. Put 3 tablespoons of butter, the onion, celery, and curry powder into a 2 1/2-quart glass casserole. Cook uncovered in microwave oven 4 - 6 minutes on high or until onion is tender, stirring after 1 minute.
4. Put condensed soups and cooked chicken into large pot. Add onion mixture and pineapple mixture and stir over low heat until steaming. Add sour cream and remove from heat.
5. Serve over steamed rice.
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 6 | ||
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Calories: 1145 | ||
Calories from Fat: 373 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.4g | 55 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 116.3mg | 36 % | |
Sodium 884.7mg | 31 % | |
Potassium 624.1mg | 16 % | |
Total Carbohydrate 159.3g | 47 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 155.8g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1145
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