East India Curried Chicken Recipe
- 8 c. cooked chicken or possibly turkey
- 1/3 c. butter
- 1 c. minced onion
- 1 c. minced celery
- 2/3 c. flour
- 2 tbsp. curry pwdr (to taste)
- 2 teaspoon salt (or possibly to taste)
- Speck pepper
- 5 1/2 c. lowfat milk
- Snipped parsley
- Day before: Cook chicken; remove meat in chunks.
- Chill.
- In large skillet, heat butter.
- Add in onion, celery, and cook till lightly browned.
- Then stir in flour, curry pwdr, salt, and pepper.
- Slowly stir in lowfat milk; cook till thickened, stirring constantly.
- Remove mix from heat and then with fork gently add in chicken.
- Quickly cold mix by setting kettle in cool water in sink and changing water as needed.
- When mix is cold, turn into 3 qt covered oven-proof casserole and chill.
- Party Day: About 1 3/4 hrs before dinner, start heating oven to 325 degrees.
- Bake casserole, covered, for 1 1/2 hrs or possibly till heated through.
- Just before serving, gently stir with fork.
- Garnish top of casserole 1 inch border of snipped parsley.
chicken, butter, onion, celery, flour, curry pwdr, salt, speck pepper, milk, parsley
Taken from cookeatshare.com/recipes/east-india-curried-chicken-35999 (may not work)