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Tuesday, September 29, 2009

Avocado with Curried Chicken

1/4 C Butter
1/2 C chopped pared apple
1/4 C onion chopped
1 clove garlic crushed
1 T curry powder
1/4 C flour
1 C light cream
1 C Chicken Bouillon (as the French pronounce it...:O)
1 t salt
1/8 t pepper
2 C cut up chicken (cooked)
3-4 avocados, halved and peeled
3-4 C cooked rice

In saucepan, saute apple, onion, garlic, and curry powder in butter until onion is crisp/tender. Stir in flour. Gradually add cream and bouillon; cook and stir until sauce boils (1 min.). 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 curry chicken over avocado halves. Serves with Indian or Euphrates bread. Condiments: chopped egg, crumbled bacon, sweet mixed pickles, coconut, raisin, chutney, Bombay Duck, preserve ginger, chopped peanuts. Makes 6 servings.

~Best Recipes from the back of boxes, bottles, cans, and jars by Ceil Dyer

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