- 1 tablespoon [15 g] butter
- 1 cup [250 mL] finely chopped peeled apple
- 250 mL [1 cup] celery slices
- 1/2 cup [125 mL] chopped onion
- 1 clove garlic, minced
- 2 tablespoons [30 mL] cornstarch
- 1 1/2 to 3 teaspoons [7.5 to 15 mL] curry powder
- 3/4 teaspoon [3.75 mL] salt
- 3/4 cup [190 mL] cold chicken broth
- 2 cups [500 mL] milk
- 2 cups [500 mL] cooked chicken dices
- 1 [3-ounce / 85-mL] can mushroom slices, drained [1/2 cup - 125 mL]
- Enough hot boiled drained rice for 5 to 6
- Raisins, to serve
- Shredded coconut, to serve
- Chopped peanuts, to serve
- Chutney, to serve
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- Melt butter into a saucepan; add chopped apple, celery slices, chopped onion and minced garlic.
- Cook, stirring until onion is tender.
- Combine cornstarch, curry powder, salt and cold chicken broth.
- Stir into onion mixture before stirring in milk.
- Cook, stirring, until thick and bubbly.
- Stir in cooked chicken dices and drained mushroom slices.
- Heat until really hot.
- Serve over hot rice, along with raisins, shredded coconut, chopped peanuts and chutney into separate bowls, for each guest to use to taste.
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