1 Cooked chicken (deboned and cut into bite size pieces)
or leftovers.
57 grams (2ozs) butter
1 green pepper sliced thin
1 teasp curry powder
57 grams (2 ozs) flour
1 tablesp lemon juice
1 teasp sugar
1 bay leaf
280 ml (½ pint) milk
1 large onion sliced thin
2 cloves garlic chopped fine or grated.
1 tablesp mango chutney
1 tablesp vinegar
½ teasp paprika
4 peppercorns
¼ teasp thyme
1 teasp celery salt
280ml (½ pint) chicken stock
1 tin mushrooms or fresh
Salt to taste
optional - a chopped chili
57 grams (2ozs) butter
1 green pepper sliced thin
1 teasp curry powder
57 grams (2 ozs) flour
1 tablesp lemon juice
1 teasp sugar
1 bay leaf
280 ml (½ pint) milk
1 large onion sliced thin
2 cloves garlic chopped fine or grated.
1 tablesp mango chutney
1 tablesp vinegar
½ teasp paprika
4 peppercorns
¼ teasp thyme
1 teasp celery salt
280ml (½ pint) chicken stock
1 tin mushrooms or fresh
Salt to taste
optional - a chopped chili
Heat butter, add onions and cook for a few minutes. Add peppers and garlic and cook a little. Remove from heat and stir in curry powder. Fry gently for a few minutes stirring well. Remove from heat and blend in flour, cook off heat for a minute then add stock and milk. Bring to the boil stirring constantly.
Add all ingredients (except mushrooms if tinned) and simmer for 15 to 20 minutes. Add chicken and drained mushrooms plus salt to taste. Heat through and put in a casserole in a low oven until you are ready to serve.
Note1: I often use this recipe for leftover chicken keeping to the same quantities for the sauce. Diane
Note 2: This recipe was given to me years ago and I now forget who it was but it is really delicious and great served up at a dinner party. Diane
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