Quick-and-Easy Chicken Curry

Name: Quick-and-Easy Chicken Curry
Yield: 4
Ingredients: 2 tbsp butter; 1 small onion, chopped; 1 stalk celery, chopped; 2 tbsp all-purpose flour; 1 tsp curry powder; 1 tsp chicken bouillon powder, (or 1 cube, crumbled); 1/2 tsp salt; 2 cups milk; 2 cups canned, flaked chicken, (or diced leftover chicken); 1 cup peas, (canned or frozen), drained

Makes4 servings

This tasty dish can be thrown together with whatever you have on hand, and easily adapts to your family's tastes.

Ingredients

2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
2 tbsp all-purpose flour
1 tsp curry powder
1 tsp chicken bouillon powder, (or 1 cube, crumbled)
1/2 tsp salt
2 cups milk
2 cups canned, flaked chicken, (or diced leftover chicken)
1 cup peas, (canned or frozen), drained

Instructions

Melt butter in medium saucepan over medium. Add the onion and celery and cook, stirring, about 5 min, until just tender.
Stir in the flour and curry powder, and sprinkle or crumble in bouillon; cook for 2-3 min. Measure in milk and cook, stirring constantly, until mixture just comes to a boil and thickens. Add chicken and peas, and cook until heated through.

Tip:

This super-fast curry can be served over rice, couscous or noodles. You can also set out small bowls of coconut, raisins and peanuts for toppings. Not a family of pea-lovers? Or looking for more curry flavour? Adjust the ingredients and seasonings to suit your tastes.

This article was originally published on Feb 01, 1997

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