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Chicken Curry




  • 1 tablespoon butter
  • 1 cup chopped apple
  • 1 cup sliced celery
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 2 tablespoons cornstarch
  • 2 to 3 teaspoons curry powder
  • 3/4 cup cold chicken stock
  • 2 cups milk
  • 2 cups cooked chicken, diced
  • 1 (3 ounce) can mushrooms, drained
  • Salt to taste

Rice Ring

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/4 cup slivered almonds
  • 1/2 cup light raisins
  • 6 cups hot cooked rice
  • 6 1/2 cup ring mold


  1. Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender.
  2. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture; add milk. Cook until thickened, stirring constantly.
  3. Add chicken and mushrooms; stir and heat through.
  4. Serve over rice ring.
  5. Rice Ring: Melt butter in skillet; add onion and almonds (until golden).
  6. Add raisins; heat until plump.
  7. Add all to rice and mix.
  8. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.

Posted by luvtocook at Recipe Goldmine 6/7/01 5:40:35 am.


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