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Associate.com - Share Your Recipe!

Recipe Name: Crockpot Chicken Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Entrees  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Lowfat chicken broth
8 Ounce(s) No salt added tomato sauce
1 Cup(s) Chopped onions
2 Cloves garlic, minced
1 Tablespoon(s) Fresh ginger root, minced
2 Tablespoon(s) Fresh lemon juice
2 Teaspoon(s) Curry powder
1/2 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Ground cardamom
1/4 Teaspoon(s) Ground cloves
1/4 Teaspoon(s) Cayenne pepper
1/4 Cup(s) Orange marmalade
1/4 Cup(s) Major Grey Mango Chutney
1/2 Cup(s) Golden raisins
4 Boned and skinned chicken
breast halves
2 Cup(s) Long-grain white rice
cooked
Directions:
Combine all ingredients, except rice, in 5 quart crockpot. Cook on low
setting for 8-10 hours. Cook rice on stovetop according to package
directions. Serve cooked chicken curry with cooked rice. Per serving:
422.4 calories; 1.5 g fat (3.3% calories from fat); 23.3 g protein,
78.7 g carbohydrate; 34 mg cholesterol; 406 mg sodium Recipe by:
Adapted from The New Basics Cookbook (Rosso & Lukins) Posted to EAT-LF
Digest by Joanne McAndrews <jmca@ibm.net> on Dec 17, 1998, converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 384
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 97.5mg
Sodium: 528.6mg
Potassium: 738.2mg
Carbohydrates: 41.2g
Fiber: 2.2g
Sugar: 18.9g
Protein: 41.3g


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