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    You are in: Home / Recipes / Iraqi Curried Chicken Recipe
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    Iraqi Curried Chicken

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 26, 2009

      Great chicken dish! Zaar introduced me to cooking with curry and coconut milk - a wonderful combination that we love. I browned the chicken, sauted the onion, the garlic cloves, added all the ingredients and simmered in the oven as my stove does not do simmer well. The aroma alone makes for a five! Slowly introducing cinnamon to my main dishes so only used half a stick - other then that made as directed with wonderful results. Did skim off the fat- 'fish' out the bones before serving and served over rice. Three large onions, 2 cloves of garlic along with the spices made for plenty of flavor for our tastes. Sopped up the sauce with freshly baked bread. Thank you Steve for a recipe that made for a great evening meal when the temperature with the wind chill dipped below minus 40.

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    • on December 01, 2007

      Nice flavor but small reqard for the amount of work put in.

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    • on November 16, 2007

      This was okay. Very bland for a curry.

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    Nutritional Facts for Iraqi Curried Chicken

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 817.8
     
    Calories from Fat 372
    45%
    Total Fat 41.3 g
    63%
    Saturated Fat 17.6 g
    88%
    Cholesterol 106.9 mg
    35%
    Sodium 388.1 mg
    16%
    Total Carbohydrate 79.6 g
    26%
    Dietary Fiber 6.4 g
    25%
    Sugars 38.1 g
    152%
    Protein 32.8 g
    65%

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