Curried chicken/turkey with water chestnuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 1 | bunch | Green onions |
| 1 | small | Stalk celery |
| 1 | Green pepper; sliced | |
| 2 | tablespoons | Slivered almonds |
| 2 | cups | Water chestnuts; thinly sliced |
| 2 | cups | Cooked chicken or turkey; diced |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Sweet basil |
| 1½ | cup | Chicken broth |
| ¼ | cup | Chopped pimento |
| 1 | cup | Pineapple tidbits; drained |
Directions
Slice green onions and celery diagonally, about ½ inch thick Heat oil in skillet and saute onions, celery and peppers until slightly browned. Add almonds, water chestnuts and cooked chicken or turkey. Mix well with flour, paprika, curry powder and basil. Saute lightly, stirring constantly, until well blended.
Mix in broth, pimento and pineapple. Cover and let steam briefly. Season with pepper. Serve on rice. A good accompaniment is Cranberry Chutney.
MC formatted by Martha Hicks using Buster 2.0d 3/10/98.
Recipe by: The American Heart Association Cookbook Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Mar 10, 1998