Fiji Curry

Course : Curry
Serves: 8
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2 cups cooked chicken
2 teaspoons unsalted butter
4 cups onion
2 teaspoons garlic
4 teaspoons curry powder
4 cups celery
2 teaspoons fresh lime juice
4 cups tomato concasse
1/2 pound green beans
1 cup water chestnuts
1/2 pound mushroom
1/2 cup milk
1 cup beef stock
1 teaspoon flour

Preparation / Directions:

combine chicken and butter in a large saucepot, over a medium flame heat and stir for 2-3 minutes add onions and garlic heat and stir for for 10-12 minutes, until onions take on a rich golden color, without browning sprinkle curry powder over mixture-stir to mix add celery and lime juice-stir to mix add tomatoes, green beans, water chestnuts, mushrooms, and any leftovers you may wish-stir to mix bring to a boil, reduce heat, and simmer for 20-40 minutes add broth to thin or flour to thicken serve hot, with rice


Nutritional Information:

142 Calories (kcal); 4g Total Fat; (22% calories from fat); 14g Protein; 14g Carbohydrate; 34mg Cholesterol; 358mg Sodium

17 Kitchen's say:
  (3 Stars!)
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