Directions:
- Brown chicken in vegetable oil in large frying pan; set aside.
- Remove all but 2 tablespoons of oil and drippings in pan.
- Stir in curry powder and salt, onion, red pepper, tomato and rice.
- Cover and simmer 5 minutes; return chicken to pan.
- Cover; simmer until chicken is tender.
- Remove chicken to large platter.
- Blend peanut butter and water; stir into vegetables.
- Heat to boiling.
- Spoon over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.08 Kcal (2491 kJ) | ||
| Calories from fat | 327.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.35g | 56% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 387.82mg | 16% | |
| Potassium | 470.77mg | 10% | |
| Total Carbs | 27.47g | 9% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 36.58g | 73% | |
| Vitamin C | 30.1mg | 50% | |
| Iron | 10.9mg | 61% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 213.79 Kcal (895 kJ) | ||
| Calories from fat | 117.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 56% | |
|---|---|---|---|
| Cholesterol | 58.65mg | 54% | |
| Sodium | 139.33mg | 16% | |
| Potassium | 169.14mg | 10% | |
| Total Carbs | 9.87g | 9% | |
| Sugars | 0.71g | 8% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 13.14g | 73% | |
| Vitamin C | 10.8mg | 50% | |
| Iron | 3.9mg | 61% | |
| Calcium | 11mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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