Bombay Chicken

1. Preheat oven to 375.

2. Remove excess fat from chicken and season with salt.

3. Combine rice, fruit, onion, 2 teaspoons of curry powder, sugar and water.

4. Spread in bottom of 12x8 pan.

5. Arrange chicken over rice/fruit mixture.

6. Combine meled butter, 2 teaspoons curry and paprika.

7. Brush mixture on chicken.

8. Cover pan tightly with aluminum foil.

9. Bake for 1 hour or until chicken is tender and most of liquid is absorbed.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	21.8901 g
Protein	22.8726 g
Carbohydrates	471.5442 g
Energy	2152.4814 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2591 g
Water	729.1468 g
Aspartic acid	2.2758 g
Calcium, Ca	318.36 mg
Lutein + zeaxanthin	221.056 g
Fiber, total dietary	18.359 g
Fatty acids, total saturated 22:0	0.0005 g
Fatty acids, total trans-polyenoic 13:0	0.0063 g
Carotene, beta	302.543 g
Niacin	15.0602 mg
Vitamin A, RAE	29.3045 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	2.1301 g
Riboflavin	0.4298 mg
Tocopherol, beta	0.078 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0848 g
Fatty acids, total saturated 20:1	0.0417 g
Glutamic acid	4.8115 g
Sodium, Na	61.5639 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0524 g
Total lipid (fat)	21.8901 g
Manganese, Mn	6.9615 mg
Fructose	1.1724 g
Proline	1.1423 g
Fatty acids, total saturated 16:0	2.278 g
Fatty acids, total saturated 8:0	0.0047 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	302.6176 g
Choline, total	66.0321 mg
Sugars, total	308.322 g
Serine	1.1866 g
Fatty acids, total saturated 10:0	0.0324 g
Fatty acids, total saturated 18:0	0.7354 g
Vitamin B-6	1.1854 mg
Selenium, Se	35.6716 g
Ash	6.0303 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	8.0347 g
Pantothenic acid	2.8148 mg
Phenylalanine	1.195 g
Copper, Cu	1.4492 mg
Betaine	2.4656 mg
Thiamin	1.4829 mg
Methionine	0.5284 g
Iron, Fe	6.778 mg
Carbohydrate, by difference	471.5442 g
Phosphorus, P	890.7685 mg
Folate, total	250.3837 g
Tocopherol, gamma	0.4842 mg
Fatty acids, total saturated 4:0	0.001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0011 g
Alanine	1.2908 g
Valine	1.3532 g
Fatty acids, total saturated 18:2 undifferentiated	8.3402 g
Glycine	1.2513 g
Carotene, alpha	6.8425 g
Glucose (dextrose)	1.6974 g
Fatty acids, total saturated 14:0	0.1236 g
Zinc, Zn	7.2439 mg
Isoleucine	0.9944 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0101 g
Fatty acids, total polyunsaturated	8.6061 g
Tocotrienol, gamma	2.48 mg
Leucine	1.8574 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8914 mg
Vitamin A, IU	589.641 IU
Folate, DFE	250.3837 g
Tryptophan	0.3434 g
Vitamin C, total ascorbic acid	19.0839 mg
Phytosterols	14.0125 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.019 g
Fatty acids, total polyunsaturated 18:1 c	2.6399 g
Fatty acids, total saturated 20:0	0.0283 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.003 g
Starch	134.1435 g
Tyrosine	0.8771 g
Vitamin K (phylloquinone)	17.3114 g
Fatty acids, total saturated	3.3476 g
Histidine	0.5937 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.001 g
Fatty acids, total monounsaturated	8.1375 g
Threonine	0.8785 g
Folate, food	250.3837 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	71.139 g
Vitamin E (alpha-tocopherol)	3.6839 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	309.7986 mg
Lysine	0.8933 g
Potassium, K	1123.8112 mg
Cystine	0.3074 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 1/2	1208.97	302.394	0
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Rice	1 cup	678.95	141.0625	5.92
Chicken	3	0	0	0
Onion	0.5 cup	32	7.472	0.08
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Curry powder	4 teaspoons	26	4.4664	1.1208
Water	2 cups	0	0	0
fruit	6 ounces	32.3184	7.6714	0.2211