Directions:
- Preheat oven to 375°F.
- In a large skillet, heat oil over medium-high heat.
- Add onions and cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.
- Add cooked rice and chicken to curry mixrture, Stir well to combine. Spoon into a 8-inch square baking dish and top with almonds.
- Cover with foil and bake for 20 minutes or until heated through and flavours have combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.33 Kcal (1902 kJ) | ||
| Calories from fat | 218.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 37% | |
|---|---|---|---|
| Cholesterol | 33.91mg | 11% | |
| Sodium | 534.56mg | 22% | |
| Potassium | 599.23mg | 13% | |
| Total Carbs | 44.4g | 15% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 18.24g | 36% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 2.1mg | 12% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 67.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 37% | |
|---|---|---|---|
| Cholesterol | 10.53mg | 11% | |
| Sodium | 166.03mg | 22% | |
| Potassium | 186.12mg | 13% | |
| Total Carbs | 13.79g | 15% | |
| Sugars | 1.76g | 23% | |
| Dietary Fiber | 1.52g | 20% | |
| Protein | 5.67g | 36% | |
| Vitamin C | 4.8mg | 26% | |
| Iron | 0.7mg | 12% | |
| Calcium | 23mg | 7% | |
* 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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