CHICKEN CURRY
Ingredients:

1 tbsp butter

1 cup chopped apple

1 cup sliced celery

1 clove garlic, minced

1/2 cup chopped onion

2 tbsp cornstarch

2 to 3 tsp 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


Method :

Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is

tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.

Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add

chicken and mushrooms; stir and heat through. Serve over rice ring.

Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add

raisins; heat until plump. Add all to rice and mix.

Press mixture into greased mold. Unmold at once on platter and fill with indian

chicken curry.