- 1 tablespoon oil or margarine
- 1 tablespoon curry powder
- 1/4 to 1/2 teaspoon red pepper
flakes (optional, if you like your curry
hot)
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 apple, peeled, cored, and chopped
- 4 oz can mushrooms, drained,
(optional) or 1 cup sliced fresh
mushrooms
- 1/2 cup strong chicken broth (or l/2
cup water and 1 bouillon cube)
- 2 cups milk or 16 oz can coconut
milk
- 2 tablespoons cornstarch
- 2 tablespoons cold tap water
- 2 cups cooked, chopped chicken or
turkey
First off, the mushrooms are completely
optional. They are good added to this dish,
but it is still very tasty without them. If
you use fresh mushrooms, cook them with the
other vegetables. If you use canned
mushrooms, add them with the chicken at the
end.
Anyway, to make Curried Chicken, heat the
oil or margarine over medium heat in a large
skillet. Add the curry powder, (hot pepper
flakes if you like them), onion, celery,
(fresh mushrooms, if you are using them) and
apple chunks. Cook and stir everything up
until it is tender and fragrant. Add the
chicken broth, and milk. In a small cup
combine the cornstarch and tap water. Mix
with a fork until the cornstarch dissolves.
Add this to the skillet. Cook and stir the
mixture in the skillet until it comes to a
full rolling boil. Add the chicken (and the
drained mushrooms if you are using them).
Simmer for a few minutes, to heat the
chicken. Serve over large bowls of Rice.
I serve this dish with sliced orange wedges,
salty peanuts and canned beets.
Snickerdoodle Cookies are good for dessert.
This recipe is not in any way authentic,
when compared to real Indian curries. It is
a country adaptation which none the less,
tastes very exotic to the unrefined
Hillbilly palate. If you want to be more
authentic then replace the dairy milk with
canned coconut milk, replace the curry
powder with green curry paste and omit any
hot pepper flakes. Green curry paste runs
hot, so you won't need any extra hotness
from the hot peppers.
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