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travelingtasha
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 tablespoons canola oil
1/4 cup sgww flour
1 3/4 cups chicken broth (one 14 1/2-ounce can)
2 cups cubed COOKED chicken
1/4 cup tomato juice
1 teaspoon Worchestershire sauce
1 to 2 teaspoons curry powder (to taste)
Salt to tast
2 cups COOKED brown rice

Combine the onion, celery, and oil in a medium nonstick skillet. Stirring constantly, cook over medium heat until softened, about 3 minutes. Add the flour and stir for 1 minute. Add the broth and continue to cook and stir until the mixture bubbles and is somewhat thickened, about 2 minutes. Add the chicken, tomato juice, Worchestershire sauce, curry powder, and salt. Still stirring constantly, cook for 3 minutes more to allow the flavors to blend. Serve over the brown rice.
Kermie
QUOTE (travelingtasha @ Apr 17 2006, 09:53 PM)
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 tablespoons canola oil
1/4 cup sgww flour
1 3/4 cups chicken broth (one 14 1/2-ounce can)
2 cups cubed COOKED chicken
1/4 cup tomato juice
1 teaspoon Worchestershire sauce
1 to 2 teaspoons curry powder (to taste)
Salt to tast
2 cups COOKED brown rice

Combine the onion, celery, and oil in a medium nonstick skillet. Stirring constantly, cook over medium heat until softened, about 3 minutes. Add the flour and stir for 1 minute. Add the broth and continue to cook and stir until the mixture bubbles and is somewhat thickened, about 2 minutes. Add the chicken, tomato juice, Worchestershire sauce, curry powder, and salt. Still stirring constantly, cook for 3 minutes more to allow the flavors to blend. Serve over the brown rice.
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This was FANTASTIC!! Our family really enjoyed it! The flavors were wonderful together! --Kermie
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