Melt butter in small saucepan, add curry and cook 2-3 minutes. Add wine/rum, blend. Place chicken in baking pan, baste with butter/curry mix. Bake for 10 minutes, then spread chutney over chicken and bake 10 minutes more or until done, basting often. After removing chicken, boil down sauce to thicken if necessary. Serve chicken and sauce over rice. Place condiments in bowls and allow diners to add to taste.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 289 (30%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 77.5mg||24 %|
|Sodium 896.6mg||31 %|
|Potassium 573.9mg||15 %|
|Total Carbohydrate 126.6g||37 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 121.6g|
|Protein 38g||54 %|
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Calories per serving: 959
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