Chicken Curry

Evelyn Doerksen [nee Neufeld]

  • 1 tbsp. butter
  • 1 c. finely chopped pared apple
  • 1 c. sliced celery
  • ½ c. chopped onion
  • 1 clove garlic, minced
  • 2 tbsp. cornstarch
  • 2-3 tsp. curry powder
  • ¾ c. cold chicken broth
  • 2 c. milk
  • 2 c. diced cooked chicken
  • 1 3oz. can sliced mushrooms, drained (1/2 c.)

In saucepan, melt butter. Add apple, celery, onion, and garlic. Cook till onion is tender. Combine cornstarch, curry, ¾ tsp. salt, and broth. Stir into onion mixture; add milk. Cook and stir till mixture thickens and bubbles. Stir in chicken and mushrooms. Heat through. Serve over hot cooked rice and pass condiments:

  • raisins
  • shredded coconut
  • chopped peanuts
  • chutney
  • chopped tomatoes
  • chopped bananas
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