Chicken Curry
Katie
ingredients
- 2-3 Pounds Chicken Breast, cooked
- 1 Tablespoon Chicken Drippings
- 2 Tablespoons Butter
- 3/4 Cup chopped celery
- 3/4 Cup chopped onions
- 2-3 Cloves of garlic, minced
- 1/3 Cup flour
- 2 Teaspoons Curry Powder
- 1/2 Teaspoons Ginger
- 1 Tablespoon Westchester Sauce
- 1 Can Chicken Broth
- 1 Cup Milk
- 3 Bay Leaves
- 2 Chicken Bullion Cubes
- 1 Small can of mushroom(with juice)
- 1 Small can of early peas(drained)
- 1 Can of sliced water chestnuts(drained)
- 1 Tablespoons Pimentos
- Pinch of Pepper, Basil, Beau Monde,and Oregano.
- Cooked White rice
directions
- 1
Bake and cool chicken. Skin. Cut or tear into bite sized pieces.
- 2
Melt butter in large shallow pan. Add 1 TBSP of drippings. Add onions, Celery and Garlic saute over med. heat until tender. Remove from heat.
- 3
Mix in Flour, Curry Powder, Worst. Sauce, Ginger, Pepper, Basil, Beau Monde, and Oregano. Stir to a thick paste. Blend in chicken broth and milk.
- 4
Return to med. heat. Stir to dissolve paste. Add Chicken, Bullion Cubes, Bay Leaves, Mushrooms, Peas, Water Chestnuts, Almonds, and Pimentos.
- 5
Cook 1/2 hour.
notes
* Onions can be replaced with Scallions. *Add additional Curry Powder to taste. *Thicken with Corn Starch to taste. *Serve over white rice.
Source: Mark Peterson
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