Ingredients:
3 tablespoons Butter |
1 tablespoons Corn oil |
1 large Onion, chopped |
2 Stalks celery, sliced thinly |
3 large Carrots, diced |
1 1/2 tablespoons Curry Powder |
2 tablespoons All-purpose flour |
5 Cup Chicken stock |
2 tablespoons Long grain white rice |
2 large Tomatoes, peeled, chopped |
8 ounces Cooked chicken, diced |
1 small Cooking apple, peeled, cored, diced |
1 teaspoon salt to taste |
1 bunch Fresh celery leaves (opt) |
2 medium carrot strip (opt) |
|
Preparation / Directions:
Heat butter and oil in a saucepan.
Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder
and flour and cook 1 minute. Stir in stock and bring to a boil; add rice
and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken,
apple and salt. Cover again and simmer 15 minutes. Garnish with celery
leaves and carrot strip, if desired, and serve hot.
|
