| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chicago | 4 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1 | c | Chopped onions |
| 1 | t | Finely chopped garlic |
| 4 | c | Peeled, seeded and sliced |
| cucumbers | ||
| 2 | t | Curry powder |
| 2 | c | Fresh or canned chicken |
| stock | ||
| Salt and freshly ground | ||
| pepper | ||
| 2 | c | Plain yogurt |
| 1 | c | Peeled, seeded cucumbers cut |
| into 1/4-inch cubes | ||
| 2 | T | Chopped fresh mint |
INSTRUCTIONS
Chicago Tribune, 9/4/1988 Heat the butter in a saucepan and add the onions and garlic. Cook, stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally. Put the mixture in a food processor and pulse to blend to a fine texture. Pour the mixture into a bowl. Chill thoroughly. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 4 Aug 1994.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 15mg
Sodium: 528.5mg
Potassium: 474.6mg
Carbohydrates: 13.9g
Fiber: 1.1g
Sugar: 10.7g
Protein: 9.5g