Skin and bone chicken, cut into 1 1/2" pieces.
in a medium skillet, cook chicken and curry powder in butter until chicken is golden brown.
Stir in golden mushroom soup, soy sauce, Worcestershire sauce, poppy seed and water, mix well. Cover skillet and simmer 10 minutes, stirring occasionally.
Drain bamboo shoots and mushrooms. Add to mixture along with celery. Cover skillet and simmer 5 minutes or until celery is crisp tender.
Stir in the pea pods and white wine, simmer 2 to 3 minutes or till header through. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2828g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2514 (58%)|
|Amt Per Serving||% DV|
|Total Fat 279.3g||372 %|
|Saturated Fat 79.7g||398 %|
|Monounsaturated Fat 115g|
|Polyunsanturated Fat 60.5g|
|Cholesterol 1380mg||425 %|
|Sodium 36806.6mg||1269 %|
|Potassium 6557mg||173 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 42g|
|Protein 385.7g||551 %|
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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: 4364
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