White-cooked Chicken And Curry #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 2 | Onions | |
| 4 | Potatoes | |
| 3 | T | Oil |
| 1 | up to | |
| 2 | T | Curry powder |
| 1 1/2 | c | Water |
| 1 | t | Salt |
INSTRUCTIONS
With a cleaver, chop chicken, bones and all, in 2-inch sections. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened. Add chicken sections and water. Bring to a boil; then simmer, covered, 10 minutes. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 759.1mg
Potassium: 403.5mg
Carbohydrates: 15.8g
Fiber: 2.7g
Sugar: 2.3g
Protein: 3.1g