Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 choice broiler-fryer pieces
- Salt and ground black pepper
- 2 tablespoons butter or margarine
- 1 medium onion, sliced and separated into rings
- 1 to 1 1/2 tablespoons curry powder
- 1 10-1/2-ounce can chicken gravy
- 3 tablespoons orange marmalade
- 3 tablespoons catsup
- 2 to 3 cups hot cooked rice
- =
Directions
Sprinkle chicken with salt and pepper. Melt butter in 10-inch skillet. Add chicken and cook over medium-high heat until browned on all sides. Remove chicken; set aside. Pour off excess fat.
Add onion to skillet and cook, stirring, over low heat until soft but not brown. Stir in curry powder, scraping bottom of skillet to loosen browned particles. Add gravy, marmalade and catsup. Bring to a boil.
Arrange chicken pieces in sauce. Reduce heat to simmer, cover, and simmer 25 minutes or until chicken is tender. Serve chicken and sauce over beds of fluffy rice.