Chicken, Murgha Curry

Curry, apple, and ginger flavour creamed chicken and rice.

1 onion, minced

1 peeled apple, diced

1/4 cup butter or margarine

1/3 cup flour

1 to 2 Tbsps. curry powder

1 1/2 tsp. salt

                        Dash pepper

1/4 tsp. ginger

1 cup chicken broth

1 cup milk

1/2 cup heavy cream

                   Juice 1/2 lemon

3 cups coarsely cut cooked chicken

4 cups hot cooked rice

1. Sauté onion and apple in butter in top part of a double boiler, using direct heat. until onion is yellowed

2. Blend in flour and seasonings to form a roux.

3. Slowly add broth, milk, and cream, to make a Béchamel sauce; cook over boiling water stirring constantly, until mixture thickened. Cover, and cook 10 minutes longer.

4. Add lemon juice and chicken, and heat well.

5. Serve with hot cooked rice. Serves 4.
©Al (Alex-Alexander) D. Girvan. All rights reserved.