Directions:
- Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
- Add the onions, garlic, peppers, ginger and turmeric.Fry for 2 minutes.
- Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
- Add the cucumber and lemon juice, cook till the cucumber is tender.
- In a small pan mix the flour and milk together, to make a paste. Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.
- Add this to the chicken.
- Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
- Season with the salt and pepper to taste.
- Serve with fried rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.36 Kcal (1496 kJ) | ||
| Calories from fat | 206.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.98g | 35% | |
|---|---|---|---|
| Cholesterol | 99.46mg | 33% | |
| Sodium | 430.49mg | 18% | |
| Potassium | 513.74mg | 11% | |
| Total Carbs | 12.63g | 4% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 22.79g | 46% | |
| Vitamin C | 51.5mg | 86% | |
| Iron | 1.3mg | 7% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.78 Kcal (460 kJ) | ||
| Calories from fat | 63.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 35% | |
|---|---|---|---|
| Cholesterol | 30.55mg | 33% | |
| Sodium | 132.24mg | 18% | |
| Potassium | 157.82mg | 11% | |
| Total Carbs | 3.88g | 4% | |
| Sugars | 1.67g | 22% | |
| Dietary Fiber | 0.77g | 10% | |
| Protein | 7g | 46% | |
| Vitamin C | 15.8mg | 86% | |
| Iron | 0.4mg | 7% | |
| Calcium | 14.9mg | 5% | |
* 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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