Chicken Curry With Left Over or Pre Cooked Chicken
2 tblesp cup olive oil
1 cup onion, finely chopped
1 cup celery, finely chopped
1 green apple, finely chopped (I use Granny Smith apples)
2 tblesp flour
2 cups good chicken stock
2 to 3 teaspoons curry powder
1 heaped teasp Cape Curry Mix
1/2 teaspoon paprika
3 garlic cloves grated
2 (approx) cups cooked chicken, diced
Salt to taste
2 cups cooked rice
Sauté the onion, celery and apple in the olive oil until tender, approx 10 minutes.
Remove from heat, mix flour into the sautéed ingredients and stir constantly for
about 1 minute over gentle heat, add curry powder and stir for ½ minute.
Blend in the chicken broth.
Add Cape curry mix, paprika, and garlic, mix well. Add salt to taste.
Bring gently to boil stirring all the time.
Gently stir in chicken and allow to simmer gently for about 15 minutes.
Serve with rice
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