Curried Chicken
Curried Chicken
Slightly more challenging but well worth it.
Servings 9
Calories 327kcal
Ingredients
- 1 stick 1/2 cup margarine
- ½ cup flour
- 2 teaspoons curry powder
- 3 cups chicken stock
- 2 egg yolks
- 1 cup non-dairy creamer
- ½ lb. mushrooms sliced
- 1 can 15 oz. whole kernel corn, drained
- 1 cup frozen petite pois
- 2 lbs. cooked chicken breasts cut into strips
Instructions
-
Melt margarine over low heat.
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Stir in flour and curry powder.
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Cook stirring constantly until smooth.
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Slowly whisk in stock until blended.
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Remove from heat.
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In small bowl, beat egg yolks and non-dairy creamer until blended.
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Pour into stock mixture, stirring vigorously so as not to cook the eggs.
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Add vegetables and chicken.
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Reheat over low heat.
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Serve over rice.
Nutrition
Calories: 327kcal | Carbohydrates: 23g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 131mg | Sodium: 212mg | Potassium: 523mg | Fiber: 1g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg
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Date: February 19, 2025
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