Try this Chicken Curry recipe, or contribute your own.
Suggest a better descriptionFor the Chicken:
1) Preheat oven to 300 degrees
2) Tie the legs with string
3) Brush/baste skin of chicken with butter
4) Cook for 3 hours but check it at 2 1/2
For the curry sauce:
1) While the chicken cooking, finely chop the shallot
2) When there’s about 15-20 minutes left for the chicken to be done cooking, start making the curry sauce
3) Reduce 2 cups of chicken broth/stock down to 1 cup
4) Once the chicken broth/stock is done, in a separate pan, cook the shallots in 2-3 tablespoons of butter until soft (DO NOT BROWN)
5) Start adding the flour little by little, stirring as you add
6) Add the curry powder little by little, stirring as you add
7) Slowly start to add the chicken broth/stock and heat for 5 or so minutes
8) Add the cream. Add more if the color is not light enough (yellow/light yellow)
9) Add salt and pepper. Taste and add more salt, pepper or curry powder if needed
10) Add cilantro
11) Add more chicken broth/stock if sauce is too thick
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2258 | ||
Calories from Fat: 1452 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.3g | 215 % | |
Saturated Fat 53.5g | 268 % | |
Monounsaturated Fat 64g | ||
Polyunsanturated Fat 30.7g | ||
Cholesterol 771.5mg | 237 % | |
Sodium 672.7mg | 23 % | |
Potassium 1957.1mg | 52 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 17.4g | ||
Protein 173.7g | 248 % | |
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: 2258
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