Quick Curry Chicken

• One roasted chicken from the grocery store (plain or lemon pepper).
• 2 - 3 teaspoons Yellow curry powder.
• A large can of chicken stock.
• Two to three cubes of chicken bullion.
• Two cans of mushroom stems and pieces.
• 1/4 to 1/2 teaspoon garlic.
• A large onion, cleaned and chopped.
• A green pepper, clean and sliced into strips.
• Olive oil.
• Evaporated milk.
• 2 cups Long grain rice.
• 4 cups water.
• Salt and pepper to taste.

1. Cook 2 cups of rice in 4 cups of water and set aside to absorb last of water when tender.
2. Remove meat from chicken, and set aside skin and bones to make stock, or discard. (You can forego the chicken stock if you make your own using the carcass and skin.)
3. In a soup pot, add olive oil and cook onion and green pepper. Add garlic and curry powder along with mushrooms. Add a can of evaporated milk and bring back to temperature. Add large can of Chicken stock, or two to three cups if you make your own. Season with salt, pepper, and additional curry powder, garlic or bullion to your taste. Spoon chicken mixture over hot rice.

chicken, curry, chicken, chicken, mushroom stems, garlic, onion, green pepper, olive oil, milk, grain rice, water, salt

Taken from www.epicurious.com/recipes/member/views/quick-curry-chicken-50132007 (may not work)