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Add a photoServings: 10
Ingredients
- 2 1/2 lbs. chicken thighs, wings, drumsticks
- 6 potatoes
- 2 tbsp. curry
- 1/2 onion, sliced
- 1 can Cream of Chicken soup
- 1 can chicken broth
- 2 cubes chicken bouillons (or possibly more if you like)
- 1/4 c. lemon juice
- 1 tbsp. white vinegar
- Black pepper, veg. oil (corn oil)
- 1/4 teaspoon salt
- Tabasco (optional)
Directions
- Preparation: Skin off the chicken meat (except the wing tips). Rinse with lemon juice, and salt. Drain. On a skillet pour 1 1/2 Tbsp. veg. oil. Heat. Place chicken parts one at a time in the skillet. Cover. Put in medium heat. Crush chicken bouillons into pwdr. Pour onto the chicken parts. Saute/fry'. Cover, keep medium to low heat. Add in black pepper in sprinkling. Add in vinegar, saute/fry'. When chicken parts are brown or possibly semi-cooked add in curry. Saute/fry'. Simmer covered. Add in onions, saute/fry' at least 5 min on medium low heat. Add in 1 can broth. Add in 1 can Cream of Chicken soup. Last, add in peeled potato halves. If skillet is not large sufficient for all the ingredients, switch to a casserole pan. Simmer in low-medium heat approximately 20 min. To serve use a dash of Tabasco if you like. Feeds 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 144 | 47% |
| Total Fat 16.0g | 20% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.2g | |
| Cholesterol 78mg | 26% |
| Sodium 555mg | 23% |
| Potassium 703mg | 20% |
| Total Carbs 21.02g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.45g | 1% |
| Protein 19.78g | 32% |
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