Try this Curried Chicken (Clay Pot) recipe, or contribute your own.
Suggest a better descriptionSoak the clay pot in cold water for 10 minutes. Place the chicken in the pot and add the oil, curry powder, onion, carrots, apricots, tomato puree and chicken broth. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 hour. Combine the butter and flour and stir into the juices. Add the peas. Sprinkle the chicken with coconut. Cover and continue cooking for 15 minutes. Serve with rice and chutney. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (2331g) | ||
Recipe Makes: 1 | ||
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Calories: 4109 | ||
Calories from Fat: 2437 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 270.7g | 361 % | |
Saturated Fat 83.2g | 416 % | |
Monounsaturated Fat 109.9g | ||
Polyunsanturated Fat 54.8g | ||
Cholesterol 1237mg | 381 % | |
Sodium 2305.1mg | 79 % | |
Potassium 4693mg | 124 % | |
Total Carbohydrate 95.4g | 28 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 84.8g | ||
Protein 310.7g | 444 % | |
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: 4109
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