Curried Chicken Pie with Sweet Potato Rosettes
INGREDIENTS:
1/4 c Butter
1/2 c Chopped pared apple
1/4 c Chopped onion
1 Clove garlic; crushed
1 tb Curry powder
1/4 c Flour
1 c Light cream
1 c Chicken bouillon
1 ts Salt
1/8 ts Pepper
2 c Cooked chicken; cut up
3 Avocados; peeled and halved
-(3 to 4)
3 c Cooked rice; up to 4
1/4 c Butter
1/2 c Chopped pared apple
1/4 c Chopped onion
1 Clove garlic; crushed
1 tb Curry powder
1/4 c Flour
1 c Light cream
1 c Chicken bouillon
1 ts Salt
1/8 ts Pepper
2 c Cooked chicken; cut up
3 Avocados; peeled and halved
-(3 to 4)
3 c Cooked rice; up to 4
Saute apples, onion, garlic and curry powder in butter in saucepan until onion is tender crisp. Stir in flour. Gradually add bouillon and cream, cooking and stirring until sauce boils 1 minute.
Add salt, pepper and chicken; cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree oven about 5 minutes.
Spoon curried chicken mixture over avocado halves.
Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts.
NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for chicken.
Possum Kingdom Lake Cookbook
MC
Add salt, pepper and chicken; cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree oven about 5 minutes.
Spoon curried chicken mixture over avocado halves.
Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts.
NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for chicken.
Possum Kingdom Lake Cookbook
MC