Avocado With Curried Chicken
|Butter||1⁄4 Cup (4 tbs)|
|Apple||1⁄2 Cup (8 tbs), pared and chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Curry powder||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chicken bouillon||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), cut up|
|Avocados||4 , halved and peeled|
|Cooked rice||4 Cup (64 tbs)|
In saucepan, saute apple, onion, garlic and curry powder in butter until onion is crisp-tender.
Stir in flour.
Gradually add cream and bouillon; cook and stir until sauce boils 1 minute.
Add salt, pepper and chicken.
Cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish.
Heat in 350°F oven about 5 minutes.
Spoon curried chicken over avocado halves.
Serve with Indian or Euphrates bread and a choice of these condiments: chopped egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, Bombay duck, preserved ginger, chopped peanuts.