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.