"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Curry Recipe

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This recipe for Chicken Curry, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sliced mushrooms
1/2 apple, pared and finely chopped
1 stalk celery, sliced
1/2 oz chopped onion
1 tbsp pineapple juice
2-5 tsp curry powder (according to taste)
1 pkg dry chicken bouillon
1/2 tsp salt
1/2 c skim milk
1-1/2 tsp cornstarch
4-6 oz diced, cooked chicken
1 slice pineapple, cut up
sweetener equal to 1 tsp sugar
3 oz cooked peas (optional)
1/2-1 c cooked rice

Directions:
Directions:
In a small frying pan, cook in a little water the mushrooms, apple, celery, onion, and pineapple juice. Cook until onions are tender and water is evaporated. Add curry powder, chicken bouillon,and salt. Mix well. Add skim milk. Combine cornstarch with a little water. Add to mixture in skillet. Cook and stir until mixture thickens and bubbles. Stir in chicken and pineapple. Heat through. Taste for seasoning. Add water if sauce is too thick. Sprinkle with sweetener. Stir in peas, if using. Serve over rice.

Number Of Servings:
Number Of Servings:
1-2
Personal Notes:
Personal Notes:
Really good.

 

 

 

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