Friday, March 13, 2015

Curry Chicken

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.





"Bon Appetit!"

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