Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 334 (62%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||50 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 40.9mg||13 %|
|Sodium 1047.8mg||36 %|
|Potassium 868mg||23 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 32g|
|Protein 16.7g||24 %|
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Calories per serving: 537
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