< Back
Chicken Curry (can substitute shrimp, if preferred)
1 onion, diced
1 small green apple, diced
1/4 c butter
2 tsp curry powder
1/3 c flour
1 tsp salt
4 tsp sugar
1 bouillon cube dissolved in 1 c hot water
2 c milk
3 c cooked chicken cut bite-sized (or whole peeled & deveined shrimp)
Cook onion & apple in butter. Add curry powder, flour, salt, & sugar; stir to combine fully. Pour in bouillon; simmer and stir. When it starts to thicken, add the milk and heat it through, but don't let it boil. When hot & thickened, add the chicken or shrimp. Serve with rice. Optional condiments: toasted shredded coconut, crushed potato chips, slivered or sliced almonds, and/or thinly sliced pineapple.
1 onion, diced
1 small green apple, diced
1/4 c butter
2 tsp curry powder
1/3 c flour
1 tsp salt
4 tsp sugar
1 bouillon cube dissolved in 1 c hot water
2 c milk
3 c cooked chicken cut bite-sized (or whole peeled & deveined shrimp)
Cook onion & apple in butter. Add curry powder, flour, salt, & sugar; stir to combine fully. Pour in bouillon; simmer and stir. When it starts to thicken, add the milk and heat it through, but don't let it boil. When hot & thickened, add the chicken or shrimp. Serve with rice. Optional condiments: toasted shredded coconut, crushed potato chips, slivered or sliced almonds, and/or thinly sliced pineapple.
