In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice. Serves 4 to 6. Gourmet May 1991
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|Serving Size: 1 Serving (2788g)|
|Recipe Makes: 1|
|Calories from Fat: 2487 (61%)|
|Amt Per Serving||% DV|
|Total Fat 276.4g||368 %|
|Saturated Fat 70.7g||353 %|
|Monounsaturated Fat 122.3g|
|Polyunsanturated Fat 61.7g|
|Cholesterol 1176mg||362 %|
|Sodium 2736.8mg||94 %|
|Potassium 5028.2mg||132 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 66.9g|
|Protein 302.3g||432 %|
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Calories per serving: 4061
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