Sunday, November 14, 2010

Indian Curry

This one is adapted from a recipe from "Family Feasts for $75 a week."

You will need:

4 frozen chicken thighs, cubed

1/2 onion, minced

1 granny smith apple, peeled and chopped

2 stalks of celery, chopped

2 carrots, chopped

1-2 T curry powder

1 t black pepper

dash of salt

1 cup chicken broth

1/2 cup milk

cornstarch/water mix

In large frying pan, saute chicken and all veggies in 3 T melted butter for a few minutes

Add all other ingredients. Bring to a boil, then reduce heat and simmer for approx 20 min or until veggies are soft. Use cornstarch mixture to thicken sauce.

Serve over hot rice!

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