Crockpot Chicken Curry
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INGREDIENTS
- 2 c Lowfat chicken broth
- 8 oz No salt added tomato sauce
- 1 tb Fresh ginger root ; minced
- 1/2 ts Ground nutmeg
- 1/2 ts Ground cumin
- 2 tb Fresh Lemon Juice
- 1/4 c Orange marmalade
- 1/4 ts Ground cloves
- 1/4 ts Cayenne pepper
- 2 ts Curry powder
- 1/4 c Major Grey Mango Chutney
- 1 c Onions ; chopped
- 2 Garlic ; minced
- 1/2 c Golden raisins
- 4 Boned and skinned chicken
- 2 c Long-grain white rice
- 1/2 ts Ground cardamom
INSTRUCTIONS
Combine 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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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 % | |
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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. |
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Calories per serving: 463
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