Chicken Curry

Our old family standby curry.

1 - 2 cups Rice
1 cup chicken stock
5 tbsp butter or 3 tbsp. olive oil
1 onion, finely chopped
1 red or green bell pepper, finely chopped
3 tbsp flour
1 tbsp curry powder
2 cloves garlic, finely chopped
1/2 tsp. salt
1/2 tsp. Tabasco sauce or cayenne pepper
1 tsp sugar
1/2 tsp ground ginger
1 tsp dried marjoram
1 cup milk
1 cup coconut milk
1/2 cup plain yogurt (opt)
2 cups cooked chicken or turkey (2 whole breasts)
1 tsp lemon juice
2-3 tbsp. chopped parsley

sliced apples
chopped tomato
baked bananas
YIELD: 4 servings
COURSE: Chicken & Other Birds
CUISINE: British
  1. Melt butter, add onions, bell pepper, garlic and simmer until tender, about 5 minutes. Stir in the flour, curry, salt, Tabasco, sugar, and ginger. Gradually stir in the chicken stock, coconut milk and milk. Cook and stir until thick, about 15 minutes. Add the lemon juice, parsley and the cooked chicken.
  2. Serve over rice with the apple chunks, raisins, tomatoes, chutney, and baked bananas.