Chicken curry Serves around 10 to 12 ( may cut recipe in half for 5 to 6 people)
2 tab butter
2 cup finely chopped pared apple
2 cup sliced celery
1 cup chopped onion
2 glove garlic, minced
4 tab cornstarch
4 to 6 teas.curry powder ( if you are not familiar with curry I might use less then 6 teas its more a matter of taste)
1 1/2 cup cold chicken broth
4 cups milk
4 cups diced cooked chicken
2 3oz can sliced mushrooms, drained (about 1 cup)
1 1/2 teas salt
Condiments: raisins, shredded coconut, chopped peanuts, chutney , pineapple walnuts, etc.
In sauce pan melt butter, add apple celery , onion, and garlic. Cook till onion is tender. Combine cornstarch, curry, 1 1/2 teas salt, and broth. Stir into onion mixture; add milk. Cook and stir till mixture thickens and bubbles. Stir in chicken and mushrooms. Heat throughly.
Serve over Hot cooked rice and have on table these toppings that each guest may put what they like, Raisins, shredded coconut, chopped peanuts and chutney, Pineapple, walnuts etc. ( what ever you like)
