Chicken Curry+++fggt98b
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7 Servings
1 (2-1/2 to 3 lbs) whole
Broiler-fryer
2 c Water
3 Chicken bouillon cubes OR
1 tb Chicken stock base
1 Large tart cooking apple
1/4 c Butter
1 Large onion; finely chopped
3 Stalks celery; thinly sliced
1 tb Curry powder
Salt to taste
Dash red pepper
Hot steamed rice
---------------------------------CODIMENTS---------------------------------
Chutney
Toasted slivered almonds,
Minced chives, raisins, etc
Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW 7
to 8 hours or until tender. Remove from broth. Cool. Remove chicken from
bones. Dice. Peel, core and dice apple. Saute` in butter with onion, celery
and curry powder until limp and glazed. Season with salt and pepper.
Transfer to crockery pot. Add diced chicken and enough broth to moisten.
Cook on LOW until hot. Serve over rice. Pass condiments. Makes 6 to 8
servings. Condiments: toasted silvered almonds, chutney, shelled
pistachios, minced chives, toasted coconut, and golden raisins. SOURCE:
Extra Special Crockery Pot Recipes
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