Photo: Cala
Estimated Nutrition (whole recipe, rough)
602
Calories
38g
Protein
21g
Fat
63g
Carbs
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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
- =
- 2 tablspoons butter
- 2 to 3 teaspoons curry powder
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 4 medium carrots, shredded
- 3 14.5-ounce cans chicken broth, divided
- 3 cups cooked long grain rice
- 1 cup whipping cream
- =
Directions
1
Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; saute 7 to 9 minutes, stirring frequently.
2
Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.
3
Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
Recipe sourced from
fandom