17 February, 2000

Rice & Curry, Kate's

Kate's Rice & Curry ingredients
Makes 4 servings over rice
1 small onion
2 Tbsp butter
2 Tbsp flour
1 heaping tsp curry powder (or more, to taste)
2 cups chicken stock (or canned bouillon or bouillon cubes with water)
Salt and pepper
1-lb. cooked chicken, shredded, or cooked shrimp

Additional seasonings, if desired
1 tomato, peeled and cut small
1/2 cup diced celery
1 tsp chopped parsley
1 Bay Leaf

For serving
Hot cooked rice
Chutney
Crumbled cooked bacon
Spanish or dry-roasted peanuts
Sliced green onions


Kate's Rice & Curry Directions
Saute onion in butter until soft and yellow. Stir in flour mixed with curry powder and blend well.

Slowly add stock. Bring to boiling point, stirring constantly.

If you wish to add the "additional seasonings," do so now. Cook for 20 minutes. Strain or not as desired (she does not). Season to taste.

Serve over hot cooked rice with condiments.


Kate's Rice & Curry Notes
  • Ideas for other condiments include raisins, dried apples, shredded coconut, almonds, chopped crystallized ginger, bell peppers, pineapple or hard boiled eggs.

  • Recipe from KateE in Card Files.



Page Last Modified 12 July 2016

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