| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | East Indian | 5 | Or 6 | |
INGREDIENTS
| 2 | c | Cooked Chicken Breasts; diced, (Two or three chicken Breasts) |
| Olive Oil | ||
| 1 | tb | Butter or Margarine |
| 1 | c | Apple; peeled, cored, and finely chopped |
| 1 | c | Celery; sliced |
| 1/2 | c | Onion; chopped |
| 1 | Clove Garlic; minced | |
| 2 | tb | Cornstarch |
| 2 | ts | Curry Powder; (up to 3) |
| Salt | ||
| 3/4 | c | Cold Chicken Broth |
| 2 | c | Milk |
| 1 | cn | (3-oz) Mushroom Pieces; drained |
INSTRUCTIONS
Today's one-dish meal is best prepared as two dishes. Okay, so The Cook & Kitchen Staff stretched the definition of a casserole just a bit, in order to provide you with a greater variety of dinner ideas from our "Creative Casserole" collection. Please, forgive us. It's easy to get into a rut in the kitchen because each time you prepare a dish, it seems there's less time and money to spend. We recommend you take an extra 15 minutes of cooking, slicing, and dicing time to prepare today's recipe. It's guaranteed to spice up your dinner table tonight. Cook chicken breasts in a large skillet over medium heat with just a splash of olive oil to evenly brown the meat. Take your time to make sure the chicken is cooked through; you can cut it into smaller sections as you brown it to speed up your cooking time. Set aside cooked chicken and when it's cool enough to handle, dice it. Melt the butter or margarine in a large saucepan over medium heat, and add apple, celery, onion, and garlic. Sauté until the onion is translucent and tender. In a small mixing bowl, combine cornstarch, curry powder, a dash salt, and cold chicken broth. Make sure no lumps of cornstarch remain in the sauce base, then add the mixture to the sautéed fruit and vegetables. Cook over medium heat until the sauce is thick and bubbly. Stir in cooked chicken and mushrooms. Heat the mixture through and serve over hot cooked rice. We recommend the recipe given below for East Indian Rice. You may also offer condiments of raisins, shredded coconut, chopped peanuts, and/or chutney. Kitchen Staff Tip: Today's curried chicken recipe goes well with a service of East Indian Rice. To prepare, simply melt 1/4 cup butter or margarine in a large skillet over medium heat. Add 1/2 cup chopped onion and 1/4 cup slivered almonds to the sizzling butter and sauté until golden. Add 1/2 cup golden raisins and continue to heat until plump. Add the mixture to 6 cups of cooked rice and gently toss to combine. Pour the rice on a platter and create a well in the center to retain your chicken curry. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 22, 1998, converted by MM_Buster v2.0l.
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