Directions:
- In a shallow bowl, combine the bread crumbs, salt, paprika, pepper and ginger; coat chicken pieces. In a large skillet, brown chicken in butter. Transfer to a greased 13-in. x 9-in. baking dish; set aside. In the same skillet, saute the green pepper, onion and garlic until tender. Stir in tomatoes, curry and thyme. Pour over chicken. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear. Serve over rice. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 785.41 Kcal (3288 kJ) | ||
| Calories from fat | 280.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.15g | 48% | |
|---|---|---|---|
| Cholesterol | 1218.67mg | 406% | |
| Sodium | 1001.86mg | 42% | |
| Potassium | 1176.59mg | 25% | |
| Total Carbs | 31.79g | 11% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 85.85g | 172% | |
| Vitamin C | 89.1mg | 149% | |
| Vitamin A | 13.8mg | 458% | |
| Iron | 29.1mg | 162% | |
| Calcium | 113.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 147.18 Kcal (616 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 48% | |
|---|---|---|---|
| Cholesterol | 228.37mg | 406% | |
| Sodium | 187.74mg | 42% | |
| Potassium | 220.48mg | 25% | |
| Total Carbs | 5.96g | 11% | |
| Sugars | 0.51g | 11% | |
| Dietary Fiber | 0.46g | 10% | |
| Protein | 16.09g | 172% | |
| Vitamin C | 16.7mg | 149% | |
| Vitamin A | 2.6mg | 458% | |
| Iron | 5.5mg | 162% | |
| Calcium | 21.3mg | 11% | |
* 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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