|Chicken Curry over Brown Rice with Thyme Roasted Carrots|
Serves 4 -6
2 cups shredded chicken
1 Tbs olive oil
1/2 sweet or yellow onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
3 Tbs butter
4 Tbs flour
2 Tbs curry powder
3 cups low sodium chicken broth
2 Tbs sherry
Salt & pepper
Toppings - Peanuts, chopped green onions & crispy, crumbled bacon
Over medium heat saute the onion, pepper & celery in the olive oil with touch of salt & pepper until softened. Remove them from the heat & melt your butter in a dutch oven. Add the flour to the butter, making a roux, and stir until light brown (watch closely this can only take a few minutes). Stir in curry powder. Add 2 cups of broth slowly while stirring the roux. Add the chicken, onion, celery & green pepper to the roux. Turn the heat down and simmer for 45 minutes while adding broth and Salt & Pepper as needed. Add sherry in the last 5 minutes. Serve over brown rice with toppings.
I served this dish with Roasted Baby Carrots for our Sunday Supper.
This is an old recipe from our church. The ECW throw an annual chicken curry luncheon to raise money for various causes. Each year it is a success not to mention a great lunch. They serve the Chicken Curry over white rice along with marinated green beans, tomato aspic & a rum cake that will knock your socks off (literally).