Thursday, April 15, 2010

Chicken Curry

10 servings
8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 T. flour
2 T. curry powder
1½ t. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed

Cook onion and green pepper in oil until tender. Add chicken . Sauté briefly. In separate bowl mix flour, curry powder and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken mixture. Mix.

To freeze: freeze in ziploc plastic bag. Freeze rice in separate ziploc bag.

To serve: thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat through on 350°, about 30 min.

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