Chicken Curry
- 1 tb Cooking oil
- 1 md Onion; minced
- 2 Garlic cloves; pressed
- 1 md Apple; Peeled, Grated
- 1/2 c Finely chopped green pepper
- 2 ts Curry powder
- 1/2 ts Powdered ginger
- 1/4 ts Cumin
- 1 ts Salt
- 3 tb Flour
- 1 1/2 c Chicken broth
- 2 1/2 c Chopped; cooked chicken
- 1 c Plain yogurt
- 2 oz Raisins
- 2 oz Unsalted Peanuts
Place oil, onion, garlic, apple and green pepper in a 3 quart casserole.
Microwave at high (100%) 4 minutes. Mix curry, ginger, cumin, salt and
flour. Add flour mixture to vegetables, tossing to coat Add broth and
chicken. Microwave at medium high (70%) until sauce is thickened, 8 to 10
minutes. Stir in yogurt just before serving. Add peanuts and raisins, and
stir again. Serve over either white or brown rice. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
on Nov 7, 1997
Microwave at high (100%) 4 minutes. Mix curry, ginger, cumin, salt and
flour. Add flour mixture to vegetables, tossing to coat Add broth and
chicken. Microwave at medium high (70%) until sauce is thickened, 8 to 10
minutes. Stir in yogurt just before serving. Add peanuts and raisins, and
stir again. Serve over either white or brown rice. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
