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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