Ingredients
-
1/2
-
1/2
-
2
-
3
-
1
-
1 1/2
-
1/2
-
1 1/2
-
1/2
-
2
-
-
-
-
-
Directions
India Chicken Curry, This is from BHG favorites from 1930 until 2001 This recipe dates from the 1930’s , used 2 heaped teaspoons of red curry paste, 1 heaped teaspoon of garlic and 1 heaped teaspoon of ginger paste to give it some zing, plus used tomato paste instead of tomato juice Overall, very good , used 2 heaped teaspoons of red curry paste, 1 heaped teaspoon of garlic and 1 heaped teaspoon of ginger paste to give it some zing, plus used tomato paste instead of tomato juice Overall, very good
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Steps
|
1
Done
|
In a Medium Saucepan Cook the Onion and Celery in Hot Margarine or Butter Until Tender. |
|
2
Done
|
Stir in Flour and Curry Powder. |
|
3
Done
|
Add the Chicken Broth and Worcestershire Sauce. |
|
4
Done
|
Cook and Stir Until Bubbly. |
|
5
Done
|
Stir in the Cooked Chicken and Tomato Juice;. |
|
6
Done
|
Heat Through. |
|
7
Done
|
Season With Salt and Pepper If Desired. |
|
8
Done
|
Serve Over Hot Rice. |
