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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)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

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