Chicken Curry | Recipe : How to make


This is an adjustment of yellow chicken curry from India. The aromas and flavors are a joy to the faculties! It is best presented with crisp Naan bread and Jasmine or Basmati rice. A provincial and true speedy Indian one-pot stuffed with huge amounts of hot Asian flavors and fragrant coriander


    • 1 tbsp butter
    • 1 cup cleaved apple
    • 1 cup cut celery
    • 1 clove garlic, minced
    • 1/2 cup cleaved onion
    • 2 tbsp cornstarch
    • 2 to 3 tsp curry powder
    • 3/4 cup icy chicken stock
    • 2 cups milk
    • 2 cups cooked chicken, diced
    • 1 (3 ounce) can mushrooms, depleted
    • Salt to Taste

Rice Ring

    • 1/4 cup butter
    • 1/2 cup cleaved onion
    • 1/4 cup fragmented almonds
    • 1/2 cup light raisins
    • 6 cup hot cooked rice
    • 6 1/2 cup ring mold

Preparation method of Chicken Curry

      • Melt butter in pan; include apple, celery, garlic and onion. Fry until onion is delicate. Consolidate cornstarch, curry powder, 3/4 teaspoon salt and soup.
      • Stir into onion blend; include milk. Fry until thickened, blending continually. Include chicken and mushrooms; mix and warmth through. Serve over rice ring.
      • Rice Ring:
      • Melt butter in skillet include onion and almonds (until brilliant). Include raisins; heat until full. Add all to rice and blend.
      • Press blend into greased mold. Unmold on the double on platter and fill with Indian chicken
      • Enjoy the Chicken Curry with your family.
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