Madras Chicken Curry
|Mushrooms||2⁄3 Cup (10.67 tbs), sliced|
|Celery||3⁄4 Cup (12 tbs), chopped|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Tamari soy sauce||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Cooked chicken||3 Cup (48 tbs), diced|
|Seedless raisins||1⁄2 Cup (8 tbs)|
Saute mushrooms, celery and onion in oil until tender.
Blend flour and cornstarch into sauteed vegetables and stir until thoroughly combined.
Gradually add chicken stock, stirring until mixture thickens.
Add seasonings and more stock if a thinner sauce is desired.
Add diced chicken and raisins.
Simmer approximately 20 minutes.