Signature Dish of Helen Peagram

Helen's Curried Chicken

Serving Size: 4

1 medium Onion ; chopped
1/2 cup Celery
2 tablespoons Flour
1/2 tablespoon Curry powder
1 medium Green pepper
1/4 cup Fresh parsley
1/4 teaspoon Pepper
3 cups Cooked chicken
1/4 cup Margarine
14 ounces Tomatoes/ ground tomatato
1 teaspoons Salt
1 1/2 cups Chicken stock *
1/3 cup Raisins
* I use bovril packets

Chop onion, seed and dice pepper, chop celery and dice chicken. Saute onion & celery in marg in large shallow pan. Saute til onion is soft, about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green pepper, cook stirring often Add stock and raisins and bring to boil. Add chicken Serve over rice.

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