Avocados With Curried Chicken
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Pared chopped apple||1⁄2 Cup (8 tbs)|
|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/1 1/2 pound shrimp, cooked, shelled and cleaned||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 the 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 or shrimp.
Cook over low heat 10 minutes.
Arrange avocado halves on rice in heatproof serving dish.
Heat in 350°F. (moderate) oven for about 5 minutes.
Spoon curried chicken or shrimp over avocado halves.