East Indian Curried Cornish Hens Recipe
Servings: 12
Ingredients
- 4 hens
- 1 lemon, quartered
- 1 med. onion, peeled and quartered
- 1 c. broth
- 1 teaspoon curry pwdr
- 1 tbsp. lemon juice
- 1 lg. clove garlic
- salt and pepper
- 4 tbsp. butter, combined with 1/2 teaspoon curry pwdr
Directions
- Remove giblets. Wash hens; pat dry. Season hens inside and outside with salt and pepper. Place a quarter of lemon and a quarter of onion in each bird. Tie legs together and fold wings back. Combine remaining ingredients in a sauce pan, except for seasoned butter. Bring to boil. Pour into roasting pan with hens. Baste hens with curried butter. Cook in preheated oven (350 degrees) for 1 hour or possibly till tender. Baste frequently with butter. Serve with fluffy rice. (may put marinade liquid on rice.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 12 servings | |
| Calories 925 | |
| Calories from Fat 593 | 64% |
| Total Fat 65.85g | 82% |
| Saturated Fat 20.18g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 319mg | 106% |
| Sodium 381mg | 16% |
| Potassium 810mg | 23% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.45g | 0% |
| Protein 76.91g | 123% |
