Monday, July 27, 2015

Indian Curry Chicken

 

Indian Curry Chicken

3/4 cup diced onion
3/4 cup diced celery
3 tablespoons all-purpose flour (Wondra works nicely here)
1 cup chicken broth
1 cup tomato juice (or use tomato sauce)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups diced cooked chicken breasts (or turkey)
4 cups hot cooked rice
Toppings (mandarin orange segments, chopped bananas, raisins, peanuts, shredded coconut, and/or mango chutney), if desired

Cook onion and celery in a little bit of hot oil until crisp-tender. Stir in flour until coated. Gradually stir in broth and tomato juice and cook, stirring constantly, until sauce is smooth and starts to thicken. Stir in seasonings and chicken and heat through. Serve with rice and assorted toppings.
It looks a bit different in the pan!

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