So easy! Make ahead and sit in the fridge until needed!
5 cups of stock (homemade, canned or powder)
1 tsp pepper NO SALT
Bring liquid to boil. Add curry to taste.
****Depending on your curry and where you have purchased it from your stock can become very salty! Add a raw potato to absorb the salt if necessary!
When you are happy with it, add these items.
2 cups of cooked shredded chicken (diced will work if necessary)
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrot (optional)
Bring to a boil. Refrigerate until planning to eat.
A day in the fridge will enhance the flavour!
Bring curry to a boil again. When vegetables are to desired texture, add:
1/2 cup water mixed with 2 tbsp of cornstarch.
Add small amounts at a time!
STOP when sauce is desired thickness!
It will have a green or dark mustard colour.
Serve over rice or egg noodles.