1 lg Onion; chopped
1 c Celery; chopped
1 lg Green pepper; chopped
1/2 c Margarine; melted
1/2 c Flour, all-purpose
1 tb Curry powder
3 c Milk; or 1-1/2 c. milk and
-1-1/2 c. chicken stock
1/3 c Sherry
3 c Chicken; diced, cooked
4 oz Mushrooms, button
1 Lemon; juice of
1 c Rice; cooked
Saute onion, celery, and green pepper in margarine; add flour and
curry powder and cook thoroughly. Add milk; cook, stirring
constantly, until thick and smooth. Add sherry, chicken, and
mushrooms; simmer for 30 minutes. Add lemon juice to mixture 5
minutes before serving.
Serve chicken curry over cooked rice. Top with your choice of
condiments; diced crisp bacon, diced hard-cooked eggs, slivered
almonds, flaked coconut, fried onions, salted peanuts, seedless white
raisins, and finely chopped sweet pickles.
