Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
482
Calories
36g
Protein
16g
Fat
46g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Turmeric | 1 tsp ground (3g) | 9 |
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
- =
- 1 roasting chicken (3-1/2 to 5 pounds)
- 1 cup uncooked rice
- 1 tablespoon butter or margarine
- 1/2 to 1 teaspoon curry powder
- 2 cups chicken broth*
- =
Directions
1
About 25 minutes before serving time, combine rice, butter, curry powder and broth in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer and cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. If desired, pack rice into 6 greased individual molds or custard cups. Unmold onto serving platter with roast chicken
Recipe sourced from
fandom