Good with rice, asparagus, and berry compote
Remove chicken skin and bones, cut into 3" x 1/2" strips. In 12" skillet over medium heat, cook pepper and onion in oil until tender. Add curry and salt. Add chicken, and cook over high heat until chicken just loses pink color (3-5 minutes). Reduce heat. Stir in cream and cook until thickened.
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Serving Size: 1 Serving (609g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 682 | ||
Calories from Fat: 179 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 296.1mg | 91 % | |
Sodium 334.4mg | 12 % | |
Potassium 1408.3mg | 37 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.3g | ||
Protein 111.6g | 159 % | |
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: 682
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