Chicken curry rice
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
52
High
Nutrition per serving
Calories700.6 kcal (35%)
Total Fat25.8 g (37%)
Carbs91.2 g (35%)
Sugars20.6 g (23%)
Protein25.5 g (51%)
Sodium1009.9 mg (50%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ crice
2 canschicken broth
OR about 30 oz of broth
3 cupschicken
Chopped
1onion
chopped
1apple
peeled and chopped
3 TBSPneutral oil
NOT olive
1 Tbspbrown sugar
1 Tbsplemon juice
1 TBSPcurry powder
this is more than the original recipe, but I like curry
½ craisins
Salt
to taste, check, because the broth can be salty
Instructions
Step 1
In a medium to large dutch over or heavy saucepan with a lid heat the oil over medium-medium high heat. Add the onion and sauté until translucent, stirring to prevent it from browning. Add the rice, and stir to coat with the oil. Add the broth and all the remaining ingredient except the salt, stir to combine, then bring to a simmer, cover the pan. Reduce heat to LOW and cook for about 20 – 25 minutes. Check at 20 to see if there is still liquid in the pot. If so, continue to cook until all the liquid is absorbed
Notes
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