Chicken curry PDF Print E-mail

Chicken Curry

Posted by luvtocook at recipegoldmine.com 6/7/01 5:40:35 am

Curry
1 tablespoon butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tablespoons cornstarch
2 to 3 teaspoons curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt to taste

Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender.

Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.

Rice Ring: Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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