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Poultry - Mild Chicken Curry Post by :crystalphantasy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1017

Click below to download : Poultry - Mild Chicken Curry (Format : PDF)

Poultry - Mild Chicken Curry

Source: "Cotton Country Cooking"

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup oil
1/3 cup flour
2 cup chicken stock
1 cup tomato juice (or milk)
1/2 tsp. Worcestershire
Salt and pepper
1 tsp. curry powder
4 cup cooked chicken, diced
4 cup hot cooked rice

Lightly brown onion and celery in hot oil. Add flour and blend. Add stock; cook until thick, stirring constantly.

Add tomato juice, Worcestershire, seasonings, and chicken.

Heat thoroughly and serve over rice.

Serves 4-6.

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2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken, about 3 pounds 1 cup chopped onions Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate

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1 tsp chili powder 1/4 tsp salt 1/4 tsp black pepper 4 skinless chicken breasts 1 Tbl canola or olive oil 1 (15-oz) can black beans 1 cup chunky tomato salsa drained and rinsed 1 cup fresh tomato, chopped Combine chili powder, salt and pepper and sprinkle evenly on both sides of chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 10 minutes, turning to brown both sides. Stir in beans, salsa and tomato. Heat to boiling. Cover, reduce heat and simmer 3 to 5 minutes or until chicken is done and beans are heated