Email to Carolyn Murphy      

Recipe Categories: Carolofau's HOME PAGEAPPETIZERS BREAD CAKESandPIES CANDY CASSEROLES COOKIES Curry EGGS ETHNIC FingerFood FISHandSEAFOOD HomemadeButter Karensrecipes MEATS Nibbles POULTRY RICE SideDish SOUPSandSTEWS VEGETABLES

Chicken Curry

List of Ingredients





Ingredients:
2 cups cooked and diced meat (about two or three chicken breasts)
1 Tbs. Butter or Margarine
1 cup Celery, sliced
1 cup Apple, peeled, cored, and finely chopped
1/2 cup Onion, chopped
1 clove Garlic, minced
2 Tbs. Cornstarch
2 to 3 tsp. Curry Powder
Salt
3/4 cup cold Chicken Broth
2 cups Milk
1 (3-oz.) can Mushroom Pieces, drained
Rice and Condiments (see below)




Ingredients:
2 cups cooked and diced meat (about two or three chicken breasts)
1 Tbs. Butter or Margarine
1 cup Celery, sliced
1 cup Apple, peeled, cored, and finely chopped
1/2 cup Onion, chopped
1 clove Garlic, minced
2 Tbs. Cornstarch
2 to 3 tsp. Curry Powder
Salt
3/4 cup cold Chicken Broth
2 cups Milk
1 (3-oz.) can Mushroom Pieces, drained
Rice and Condiments (see below)



Recipe



Melt the butter or margarine in a large saucepan over
medium heat; add celery, chopped apple, onion, and
garlic. Sauté until the onion is translucent and tender.
Add the meat cubes and warm them through; it's fine if
they become a little brown and crusty at this point as
long as they don't overcook.

Meanwhile, combine the cornstarch and curry powder,
a dash of salt, and the broth in a small mixing bowl or
measuring pitcher. Mix thoroughly, and when you're
sure no lumps of cornstarch remain in the sauce base,
add to the sautéed mixture.

Cook over medium heat until the sauce is thick and
bubbly. Stir in the mushrooms and heat through.
Serves 5 or 6