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3 tablespoon Butter
1 tablespoon Corn Oil
1 large Onion, Chopped
2 stick Celery, Sliced
3 Carrots, Diced
1½ tablespoon Curry Powder
2 tablespoon Flour
5 cup Chicken Stock
2 tablespoon Rice
2 Tomatoes, Peeled & Chopped
8 ounce Chicken, Cooked & Diced
1 small Apple, Peeled & Finely Diced
Salt, To Taste
Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in curry powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.
1 tablespoon Corn Oil
1 large Onion, Chopped
2 stick Celery, Sliced
3 Carrots, Diced
1½ tablespoon Curry Powder
2 tablespoon Flour
5 cup Chicken Stock
2 tablespoon Rice
2 Tomatoes, Peeled & Chopped
8 ounce Chicken, Cooked & Diced
1 small Apple, Peeled & Finely Diced
Salt, To Taste
Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in curry powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.