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    Freezer Chicken Curry


    Source of Recipe


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    List of Ingredients




    2 tablespoons margarine
    2 cups pared apple, finely chopped
    1 cup onion, chopped
    2 cups celery, sliced
    2 cloves garlic, minced
    1/4 cup cornstarch
    4 to 6 teaspoons curry powder, to taste
    1 1/2 cups cold chicken broth
    1 quart milk
    4 cups cooked chicken, cubed
    6 ounces sliced mushrooms (canned) or 1 cup fresh sliced mushrooms

    Recipe



    In saucepan melt margarine; add apple, celery, onion and garlic. Cook
    until onion is tender. In a separate bowl, mix together cornstarch,
    curry, salt and chicken broth. Stir into onion mixture. Add milk. Cook
    and stir until mixture thickens and bubbles. Stir in chicken and
    mushrooms. Heat through. Divide into freezer bags. Seal, label and
    freeze. Makes a total of 10 servings.

    To Serve: Thaw and then reheat in saucepan until hot. Serve curry over
    rice and condiments such as chutney, raisins, coconut and chopped
    peanuts--

 

 

 


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