chicken
Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
Remove from pan and remove all but 2 tablespoons of the oil.
Add the curry powder to the oil and cook for 1 minute on medium heat.
Add onions and celery, cooking until the celery is soft.
Add pineapple, broth and a small amount of salt and pepper, if desired.
Simmer for 2 minutes and add chicken back into the pan.
Cook, simmering for 35-45 minutes with pan covered.
Remove chicken.
Make a loose paste with cornstarch and a small amount of water.
Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
Pour over chicken.
Serve with rice or couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 6 | ||
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Calories: 317 | ||
Calories from Fat: 165 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 319.9mg | 11 % | |
Potassium 482.8mg | 13 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17.1g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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