Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Apple | 1 medium (182g) | 95 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turmeric | 1 tsp ground (3g) | 9 |
| 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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- 1 1/2 to 2 pounds frying chicken, cut up
- 1/2 teaspoon seasoned salt
- 2 slices bacon, diced
- 2/3 cup chopped onion
- 2 tablespoons flour
- 1 1/2 to 2 teaspoons curry powder
- 1 cup chicken broth
- 2/3 cup half and half
- 1 10-ounce package frozen green peas
- 1 large cooking apple, peeled, cored, and sliced (about 1 cup)
- Flaked coconut (optional)
- 2 cups hot cooked rice
- =
Directions
Sprinkle chicken with salt; place chicken skin side up in greased shallow 2-1/2-quart baking dish. Bake, uncovered, at 400 degrees 30 minutes or until golden brown.
Meanwhile, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 1 tablespoon drippings. Add onion and cook until tender. Stir in flour and curry powder. Gradually add broth and half and half. Continue to cook, stirring, until sauce thickens.
Pour over chicken; add peas and apples. Cover and bake 25 minutes longer. Sprinkle with bacon and with coconut, if desired. Serve over hot