Directions:
- For the marinade, in a large bowl, mix sour cream with salt and garlic. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours, turning often.
- About 1 hour before serving, with a spatula, scrape excess sour cream from chicken and reserve it.
- On waxed paper, coat the chicken with flour.
- In 12 skillet, over medium heat, in hot oil, cook chicken until browned on all sides. Stir in onion, curry powder, ginger, and 1/2 cup water; heat to boiling, stirring.
- Reduce heat to low, cover skillet, and simmer 25 minutes or until chicken is done. With tongs, place chicken on warm platter.
- Stir in reserved sour cream into liquid in the pan and heat 2-3 minutes, stirring and pour over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.31 Kcal (763 kJ) | ||
| Calories from fat | 131.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 22% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 843.91mg | 35% | |
| Potassium | 124.72mg | 3% | |
| Total Carbs | 10.1g | 3% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 199.89 Kcal (837 kJ) | ||
| Calories from fat | 143.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 22% | |
|---|---|---|---|
| Cholesterol | 18.08mg | 5% | |
| Sodium | 925.26mg | 35% | |
| Potassium | 136.74mg | 3% | |
| Total Carbs | 11.08g | 3% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.65g | 2% | |
| Protein | 3.85g | 7% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.1mg | 6% | |
* 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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