Curried chicken on the half shell
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Chopped pared apple |
| ¼ | cup | Chopped onion |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | Curry powder |
| ¼ | cup | Flour |
| 1 | cup | Light cream |
| 1 | cup | Chicken bouillon |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Cooked chicken; cut up |
| 3 | Avocados; peeled and halved (3 to 4) | |
| 3 | cups | Cooked rice; up to 4 |
Directions
Saute apples, onion, garlic and curry powder in butter in saucepan until onion is tender crisp. Stir in flour. Gradually add bouillon and cream, cooking and stirring until sauce boils 1 minute.
Add salt, pepper and chicken; cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree oven about 5 minutes.
Spoon curried chicken mixture over avocado halves.
Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts.
NOTE: For variety, substitute 1½ Lbs. cooked, peeled and cleaned shrimp for chicken.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998