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August 8, 2011
Easy Chicken Curry
Chicken On The Stove Top
Prep time:
30 minutesCooking time:
15 minutes“Save the stems from fresh parsley and mushrooms to use for making broth. Place cleaned stems in a plastic bag and freeze. Add frozen stems to the simmering stock to give it an enhanced, savory flavor.”
Ingredients
Serves 6
- 1 small onion, chopped
- 2 carrots, julienned
- 1 stalk celery, sliced
- 1/3 cup margarine
- 1/3 cup flour
- 3 cups chicken broth
- 1 teaspoon curry powder
- 1/2 cup evaporated milk
- 2 tablespoons mayonnaise
- 3 cups chopped cooked chicken
- 1/4 cup shredded coconut
Directions
1
Sauté onion, carrot and celery in margarine in a large skillet over medium-high heat for 5 minutes. Sprinkle with flour; mix well. Sauté for 2 minutes.
2
Stir in broth. Cook, stirring continually, until thickened, about 4 minutes.
3
Mix curry powder, evaporated milk and mayonnaise in a small bowl. Stir into vegetable mixture. Add chicken.
4
Heat to serving temperature, stirring occasionally. Sprinkle with coconut.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
To prevent tears when chopping onions, place them in the freezer for 15 minutes before cutting them.
Great Pairings
Golden Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from the pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
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