Chicken Curry

1. Heat oil and butter in a large, deep, lidded frying pan.

2. Stir in the onions, cover and cook gently for 8-10 minutes or until soft.

3. Stir in the curry powder and cook for a further 2 minutes.

4. Arrange the chicken breasts on top, sprinkle with a little salt and cover.

5. Cook over a low heat for 20-25 minutes, turning chicken occasionally.

6. Pour in the brandy and bubble for 5 minutes.

7. Add the cream and heat through.

8. Serve with rice or new potatoes.

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Nutrient	Quantity
Total fats	402.0126 g
Protein	138.1053 g
Carbohydrates	230.7643 g
Energy	4779.171 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.7526 g
Water	317.1174 g
Aspartic acid	12.8106 g
Calcium, Ca	3258.975 mg
Lutein + zeaxanthin	13.2 g
Fiber, total dietary	78.7116 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	3.993 g
Niacin	45.0257 mg
Vitamin A, RAE	22.563 g
Arginine	20.2068 g
Riboflavin	3.9267 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0161 g
Fatty acids, total saturated 20:1	0.5033 g
Glutamic acid	30.7844 g
Sodium, Na	571.476 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0808 g
Total lipid (fat)	402.0126 g
Manganese, Mn	11.8761 mg
Fructose	4.3068 g
Proline	6.2152 g
Fatty acids, total saturated 16:0	35.6499 g
Fatty acids, total saturated 8:0	1.3472 g
Sucrose	3.3061 g
Choline, total	24.2562 mg
Sugars, total	14.1659 g
Serine	7.3764 g
Fatty acids, total saturated 10:0	1.5104 g
Fatty acids, total saturated 18:0	16.3091 g
Vitamin B-6	1.5201 mg
Selenium, Se	4.1889 g
Ash	39.1004 g
Fatty acids, total saturated 18:1 undifferentiated	139.4723 g
Pantothenic acid	5.6783 mg
Phenylalanine	7.199 g
Copper, Cu	12.3393 mg
Betaine	2.1444 mg
Thiamin	9.7854 mg
Methionine	4.4286 g
Iron, Fe	20.7213 mg
Carbohydrate, by difference	230.7643 g
Phosphorus, P	5758.821 mg
Folate, total	801.228 g
Tocopherol, gamma	0.0724 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	7.0864 g
Valine	7.579 g
Fatty acids, total saturated 18:2 undifferentiated	155.7763 g
Glycine	9.2823 g
Glucose (dextrose)	6.5728 g
Fatty acids, total saturated 14:0	7.6445 g
Zinc, Zn	35.6571 mg
Isoleucine	5.8309 g
Fatty acids, total saturated 12:0	19.176 g
Fatty acids, total polyunsaturated	158.6939 g
Leucine	10.3686 g
Tocotrienol, alpha	0.132 mg
Vitamin A, IU	510.297 IU
Folate, DFE	801.228 g
Tryptophan	2.9781 g
Vitamin C, total ascorbic acid	24.4641 mg
Phytosterols	88.26 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5507 g
Fatty acids, total saturated 6:0	0.084 g
Tyrosine	5.6664 g
Vitamin K (phylloquinone)	17.685 g
Fatty acids, total saturated	83.9094 g
Histidine	3.9945 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	141.1999 g
Threonine	5.6338 g
Folate, food	801.228 g
Vitamin E (alpha-tocopherol)	3.2106 mg
Magnesium, Mg	769.065 mg
Lysine	4.4553 g
Potassium, K	3660.51 mg
Cystine	2.7258 g
Fluoride, F	3.63 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	50	4275	196.425	360
Chicken breast	6 skinless	0	0	0
Onion	3	132	30.822	0.33
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Brandy	1 glass	0	0	0
Vegetable oil	3 tablespoons	351.696	0	40.8
double cream	1 carton	0	0	0