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Slow Cooked Chicken Curry And Saffron Rice
MELISSA'S SOUTHERN STYLE KITCHEN18Ingredients
65Minutes
450Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 bone-in chicken breasts (large, skin removed)
- 3 Tbsp. curry paste (divided [i.e. Pataks])
- 1 sweet onion (large, chopped)
- 1/4 cup vegetable oil
- 1/2 tsp. fennel seed
- 3 cloves garlic (minced)
- 1/2 tsp. lemon pepper (each, and ground cumin)
- 1/4 tsp. turmeric
- salt
- black pepper
- 1 fire roasted tomatoes ([14.5] oz can)
- 1 rice ([5] oz bag saffron, [I used Mahatma])
- 1/2 cup lentils (cooked)
- 10.75 oz. cream of celery soup
- 1 cup water
- 2 medium potatoes (peeled and cut into chunks)
- 1/4 cup chopped fresh cilantro
- 3 Tbsp. butter (melted)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol110mg37% |
| Sodium550mg23% |
| Potassium1110mg32% |
| Protein37g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C35% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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