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CHICKEN CURRY 1 Tbsp. butter 1 c. chopped apple 1 c. sliced celery 1 clove garlic, minced 1/2 c. chopped onion 2 Tbsp. cornstarch 2 to 3 tsp. curry powder 3/4 c. cold chicken stock 2 c. milk 2 c. cooked chicken, diced 1 (3 oz.) can mushrooms, drained salt Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring. Rice Ring: 1/4 c. butter 1/2 c. chopped onion 1/4 c. slivered almonds 1/2 c. light raisins 6 c. hot cooked rice 6 1/2 c. ring mold Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |