Party Pineapple Chicken Curry
|Onions||2 Medium, chopped|
|Stalk celery||1 , chopped|
|Apples||2 , cored, and thinly sliced (Unpeeled)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Chicken broth||3 Cup (48 tbs)|
|Canned pineapple chunks||2 Cup (32 tbs)|
|10% cream||3 Tablespoon|
|Cereal||1 Cup (16 tbs)|
|Cooked chicken||4 Cup (64 tbs), cut into bite-sized chunks (1 Whole Chicken)|
|Maggi seasoning||3 Teaspoon|
In a very large skillet, saute onion, celery, and apple slices in butter until tender (but not browned).
Transfer to large saucepan.
Sprinkle with flour and curry powder and cook for 3 minutes.
Add salt, pepper, mustard, and bay leaf.
Gradually stir in chicken broth and bring liquid to a boil.
Simmer slowly for 15 minutes, stirring occasionally.
Remove bay leaf.
Add pineapple and cream and cook for 2 minutes.
Cover and refrigerate.
Just before serving: Add chicken to refrigerated curry mixture.
Cook until heated through, then stir in Maggi.