| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
Poultry etc, East/orient |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter (or veg. oil) |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Finely minced celery, optl |
| 1 |
c |
Tart apple, peel, core and cut into small cubes |
| 1/4 |
c |
Flour |
| 2 |
tb |
Curry powder |
| 3/4 |
ts |
Dry mustard |
| 1 |
|
Bay leaf |
| 2 1/2 |
c |
Unsalted broth |
| 3 |
c |
Cooked chicken or any other meat cut to bite-size pieces (or possibly cubed tofu) |
| 1/2 |
c |
Milk or cream |
| 3 |
tb |
Unsalted chutney,fine chop |
INSTRUCTIONS
1. Melt butter in saucepan and add onion, garlic, celery, and apple. Cook,
stirring often, for about 5 minutes.
2. Blend flour, curry powder and mustard and sprinkle over vegetables,
stirring. Add bay leaf.
3. Add broth, stirring rapidly with wire whisk. When mixture has thickened,
let it simmer for 15 minutes. Stir often from the bottom to prevent
sticking.
4. Add meat, milk and chutney and simmer for 4 or 5 minutes longer. Serve
with rice, additional chutney on the side, peanuts or other kinds of nuts,
and any number of Indian relishes and raitas.
Yield: about 6 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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