Try this Chicken Pineapple Curry recipe, or contribute your own.
Suggest a better descriptionNight before:
In a large skillet sauté onions, celery and apple in butter until tender (but not browned).
Sprinkle on flour and curry powder and cook 3 minutes.
Add salt, pepper, mustard, bay leaf and gradually stir in chicken broth. Bring to a boil.
Simmer 15 minutes stirring occasionally.
Remove bay leaf. Add pineapple and cream. Cook 2 minutes.
Store overnight in refrigerator.
Just before serving. Add chicken to mixture and cook until heated through.
Serve over rice with chutney, peanuts and coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2287 | ||
Calories from Fat: 1539 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171g | 228 % | |
Saturated Fat 71g | 355 % | |
Monounsaturated Fat 62g | ||
Polyunsanturated Fat 25.1g | ||
Cholesterol 757.4mg | 233 % | |
Sodium 707.9mg | 24 % | |
Potassium 1923.3mg | 51 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 30.7g | ||
Protein 148.8g | 213 % | |
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: 2287
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