Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound carrots, peeled and diced
- 1/2 cup water
- 1 small onion, diced
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 3 tablespoons all-purpose flour, divided
- 1/4 teaspoon dry mustard
- 1/4 teapsoon salt
- 1 teaspoon curry powder
- 6 boneless, skinless chicken breast halves (about 2-1/4 pounds)
- 2 tablespoons olive oil
- 3 cups hot cooked rice (cooked without salt and fat)
- =
Directions
Combine carrots and water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and cook 10 minutes or until tender. Drain water from saucepan.
Add onion, celery, green pepper, red pepper and raisins. Stir sugar, vinegar, 1 tablespoon flour, mustard and salt into carrot mixture. Cook and stir over medium heat until bubbly. Reduce heat to low; simmer 15 minutes or until thickened, stirring frequently.
Mix remaining 2 tablespoons flour and curry; sprinkle over chicken on both sides. Heat oil in large skillet over medium heat until hot. Add chicken; cook 10 minutes or until brown and no longer pink in center, turning occasionally. Drain chicken on paper towels. Arrange on serving platter and top each breast half with 2 tablespoons carrot chutney. Serve remaining chutney in separate bowl. Serve with hot rice.