Try this Crockpot Chicken Curry recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours. Cook rice on stovetop according to package directions. Serve cooked chicken curry with cooked rice. Per serving: 422.4 calories; 1.5 g fat (3.3% calories from fat); 23.3 g protein, 78.7 g carbohydrate; 34 mg cholesterol; 406 mg sodium Recipe by: Adapted from The New Basics Cookbook (Rosso & Lukins) Posted to EAT-LF Digest by Joanne McAndrews
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 6 | ||
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Calories: 463 | ||
Calories from Fat: 45 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 55.1mg | 17 % | |
Sodium 378mg | 13 % | |
Potassium 549.6mg | 14 % | |
Total Carbohydrate 83.1g | 24 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 80.3g | ||
Protein 20.5g | 29 % | |
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: 463
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