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Chicken Curry I (M, TNT)
Source: Self
Serves: 4-6

2-3 cups cooked chicken, cut into pieces (not too small)
2 cups cooked rice (3/4 cup raw rice, cooked)
1 big onion, cut into small pieces
2-3 tbsp. oil
1-1/2 tbsp. flour
2 tbsp. curry (hot or mild)
1 tsp. paprika
1 tsp. granulated garlic
1-1/2 cups water or pareve milk [ARCHIVIST'S NOTE: suggest coconut milk for richness]
3 tbsp. coconut, shredded
1/4 cups raisins, washed
1 apple, cut into small pieces

In a heavy saucepan warm up oil; add onions and fry lightly. Add flour and all the seasonings; stir all the time for 1 minute.

Pour in the "milk" (or water), stirring all the time. Bring to a boil; take off heat. Taste and add salt if necessary.

Add all other ingredients; stir until well blended.

Transfer to a well-oiled souffle dish and bake in a preheated 350°F hot oven for about 30 minutes or until nice brown in color.

Serve with fresh salads or a dish with pineapple. Additional shredded coconut can be sprinkled on each person's plate.

Posted by Rina Perry

Poster's Note:
You can also use Turkey

Nutritional Info Per Serving: N/A