From the Edmond Cookbook.
Heat oil in a large frying pan. Add garlic, onion, veges, tofu and ginger. Cook until onion is clear.
Stir in curry powder and cook for 30 seconds.
Add stock and chicken. Cover and bring to the boil. Reduce heat and simmer for 30 minutes or until chicken is tender. Do not let chicken dry out.
Serve with rice.
If using sultanas, add in around half way through the cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (371g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 86 (10%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 89.5mg||3 %|
|Potassium 627.6mg||17 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 151.7g|
|Protein 41.5g||59 %|
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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: 897
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