Try this Chicken curry recipe, or contribute your own.
Suggest a better descriptionSource: Solange
Marinate chicken and spices 1/2 day in the fridge
Brown without oil, stirring a bit until the meat is soft. Put the lid on, lower the heat for 1-2 min, stir again and cook over high heat
Add 1/2 cup water, cook until boil then lower the heat, put the lid back on
Peel the potatoes & carrots
When the chicken is browned & boiling, add the potatoes, raise the heat and stir.
Simmer, covered, until boiling or until the potatoes are soft.
Raise the heat, add flour, some milk, cook on medium heat. Add MSG & crème fraîche, cook over high heat, stir
Pressure cooker: 14 mins
Slow cooker: 8hrs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (288g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 560 | ||
Calories from Fat: 341 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 50 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 188mg | 58 % | |
Sodium 209.8mg | 7 % | |
Potassium 585.8mg | 15 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4g | ||
Protein 47.2g | 67 % | |
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: 560
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