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Ingredientes
- 1 x (2 1/2 to 3 1/2 lb) chicken fryer, cut up
- Â Â Salt and grnd black pepper
- 1 Tbsp. curry pwdr
- 1 x clove garlic, crushed
- 1 Tbsp. butter, melted
- 1/2 c. chicken bouillon
- 1 Tbsp. instant chopped onion
- 1 can (29 ounce) cling peach halves
- 1/2 c. pitted prunes
- 3 Tbsp. cornstarch
- 3 Tbsp. cool water
Direcciones
- Sprinkle chicken with salt and pepper. Place in slow cooking pot (crock pot).
- Combine curry with garlic, butter, bouillon, and onion. Drain peaches, saving syrup. Add in 1/2 c. peach syrup to curry mix. Pour curry sauce over chicken.
- Cover pot and cook on low 4 to 6 hrs. Remove chicken from pot. Turn control to high. Stir in prunes. Dissolvecornstarch in water; stir into sauce in pot. Cover and cook on high for 10 to 15 min or possibly till slightly thickened. Add in peaches. Serve chicken with sauce.
- Serves 4 to 5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 344 | 57% |
| Total Fat 38.19g | 48% |
| Saturated Fat 11.9g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 280mg | 12% |
| Potassium 633mg | 18% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.45g | 5% |
| Protein 44.36g | 71% |
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