Moms Chicken Curry
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
8
Low
Nutrition per serving
Calories276.6 kcal (14%)
Total Fat12.4 g (18%)
Carbs16.7 g (6%)
Sugars3.2 g (4%)
Protein24.7 g (49%)
Sodium261.3 mg (13%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken fillet
on the bone
1.6 ozbutter
oil melt at 2 or 3
black pepper
1onion
medium size, chopped
2 stickscelery
large, chopped, cook for 10-15 min until soft
ginger
Thumb size, grated, micro grater
1 CloveGarlic
chopped or Grated
1Chilli
cook for 1 minute with cover off
1bell pepper
diced
Curry powder
Hot and Mild
Tumeric
Cumin
mix well and leave for 1 minute
1.6 ozFlour
same amount as butter, mix well and stir for 3 minutes to cook flour
Tomato puree
mix in
1 litrewater
boiled, plus Chicken stock cube, take off the heat and slowly add water and chicken stock, continuously stirring, bring to the boil and more water may be needed to get right thickness
salt
lemon juice
let simmer for about an hour, while chickens roasting
Instructions
Step 1
Preheat oven to 190o, Roast Chicken with top and bottom of onion, drizzle oil on top, cover with tin foil and roast for about an hour. • Add ingredients to Sauce in the above order and with the above instructions • 21/2 cups of boiling water with salt to 1 cup of rice, takes about 20 minutes for brown rice – less time for white rice (bring to the boil then let simmer) • Take out chicken at the same time as your putting on the rice, remove skin and bones and chop into chunks. Add to sauce and warm for serving.
OvenPreheatNotes
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