INGREDIENTS:
2 (5 oz.) cans boned chicken
1 (10 1/2 oz.) can cream of chicken soup
1 tsp. curry powder
1/4 c. California Sauterne or other white dinner wine
3 c. steamed rice (plain or a fancy mix)
DIRECTIONS:
Cut chicken in pieces. Combine with soup, curry powder, and wine. Heat gently over low heat until hot. Serve over hot steamed rice with a choice of condiments, such as coconut, orange sections, chutney, chopped salted peanuts, cooked crumbled bacon. Makes 4 servings.
February 1st, 2007 by ravi
Filed under: Indian Curry Recipes |
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Filed under: Indian Curry Recipes |
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