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.
|Serving Size: 1 Serving (1166g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1539 (67%)|
|Amt Per Serving||% DV|
|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 %|
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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: 2287
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