Melt margarine. Add onion and saute for 2-4 minutes. Stir in curry powder. Stir in chicken pieces. Add soup and milk. Stir until well mixed. Simmer 1/2 hour with vent open.
Serve over rice.
Per Serving (excluding unknown items): 387 Calories; 26g Fat (61.2% calories from fat); 26g Protein; 11g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 614mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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|Serving Size: 1 Serving (689g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 214 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 141mg||43 %|
|Sodium 1397.8mg||48 %|
|Potassium 729.2mg||19 %|
|Total Carbohydrate 147.5g||43 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 142.1g|
|Protein 54.8g||78 %|
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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: 1049
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