Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
218
Calories
32g
Protein
4g
Fat
11g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| 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
- 3 cups hot chicken
- 2 teaspoons curry powder
- half done add the onion finely chopped
Directions
1
i Cup rice, 3 cups hot chicken or veal broth,
2
i onion, butter, 2 teaspoons curry powder.
3
Cover rice with cold water, bring quickly to boiling point, drain and rinse in cold water. Then cook in the chicken or veal broth and when half done add the onion finely chopped and sauted in butter and the curry powder creamed with a little butter. Mix thoroughly, add more stock if needed, and finish cooking in a slow oven. Serve with hot chicken or veal.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive