1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic, minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp 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
How to make curry chicken :
- 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 indian chicken curry.