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    You are in: Home / Recipes / Curried Chicken and Vegetables on Rice Recipe
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    Curried Chicken and Vegetables on Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Donna Matthews's Note:

    I got this recipe from a British friend 40 years ago. Choose any vegetables you like to add to the simple curried white sauce. Add the chicken (or shrimp, or lamb or whatever), serve over rice and you have a complete meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sautee vegetables in butter until tender.
    2. 2
      Add curry powder, salt, sugar, ginger, and flour, stirring until completely mixed and bubbley.
    3. 3
      Stirring constantly, add chicken broth slowly enough to keep the mixture from lumping.
    4. 4
      Continue stirring until mixture thickens.
    5. 5
      Add milk, chicken and lemon juice, heating to a serving temperature.
    6. 6
      Serve over hot rice (we like brown rice, but choose your favorite).

    Ratings & Reviews:

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    Nutritional Facts for Curried Chicken and Vegetables on Rice

    Serving Size: 1 (216 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.1
     
    Calories from Fat 140
    59%
    Total Fat 15.5 g
    23%
    Saturated Fat 8.7 g
    43%
    Cholesterol 61.0 mg
    20%
    Sodium 326.4 mg
    13%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.6 g
    10%
    Protein 12.9 g
    25%

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