Chicken Curry With Worcestershire Sauce
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Curry powder||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Cooked diced chicken||2 Cup (32 tbs)|
|Shredded coconut||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Rice||1 Cup (16 tbs) (Use Hot)|
Place onion, celery and butter in a 2 qt.glass casserole dish.
Cover and microwave 3 to 4 minutes or until tender.
Combine flour and curry powder.
Stir into vegetable mixture.
Gradually stir in chicken broth, tomato juice and Worcestershire sauce.
Cover and microwave 3 to 4 minutes or until thickened.
Stir every minute.
Add chicken, coconut and raisins.
Cover and microwave 4 to 6 minutes or until hot.
Let stand 5 minutes.