both South Carolina and Georgia lay claim to this Southern classic, which may have been brought to America by a ship's captain ferrying spices from the Far East. Rice is a traditional side dish. Top each serving with 1tablespoon bottled mango chutney.
Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to boil. Reduce heat and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 699 | ||
Calories from Fat: 387 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43g | 57 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 219.1mg | 67 % | |
Sodium 219.4mg | 8 % | |
Potassium 880.5mg | 23 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.1g | ||
Protein 67.6g | 97 % | |
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: 699
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