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Chicken Curry
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| COOK | |
| 4-6 Lg. | Chicken Breast |
| CUBE TO MAKE 4-5 CUPS SAUTE IN BUTTER | |
| 3 Lg. | Onions Chopped |
| 4-6 Celery Stalks Chopped | |
| 2 | Green Peppers Chopped |
| THEN ADD | |
| 3-4T | Curry Powder |
| 2T | Ground Cumin |
| 1t | Ginger |
| 1t | Nutmeg |
| Salt | |
| Pepper to taste | |
| 1T | Sugar |
| 2t | Evangeline Green Hot Sauce |
| STIR WELL AND REMOVE FROM PAN COMBINE AND BRING TO A SLOW BOIL | |
| 2 Sticks | Butter,, (Melted) |
| 1 Cup | Flour |
| 1 Quart | 1/2 & 1/2 |
| 1 Quart | Chicken Stock |
| Optional (Tossed) | |
| Hard Boiled Eggs | |
| Chopped Pimento | |
| Olives Chopped | |
FINALLY COMBINE ALL AND COOK SLOWLY AT 325
SERVE OVER RICE WITH OPTIONAL CHUTNEY, PEANUTS, COCONUT,
MANDARINE ORANGES, APPLES, BANANAS, RAISINS, TOMATO, ONION, GREEN PEPPER, CUCUMBER
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