Heat a pan or wok with 1 tablespoon of oil, then briskly stir-fry the chicken pieces until almost fully cooked. Remove from pan and keep warm. Add remaining oil and butter to the pan and then add the onion and curry powder and allow to cook gently for 2-3 minutes. Then return the chicken pieces plus orange zest and seasoning to taste. Warm the whisky in a ladle and set alight, then pour over the chicken, shaking the pan as you do so. Stir in cream and heat through until bubbling and slightly thickened. Serve chicken on plates topped with almonds and garnished with orange segments plus some finely chopped parsley. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 2|
|Calories from Fat: 310 (64%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 127.6mg||39 %|
|Sodium 210.4mg||7 %|
|Potassium 437.4mg||12 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.1g|
|Protein 30.8g||44 %|
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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: 482
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