- 30 mins
Ingredients
- 6 boneless, skinless chicken breast cut into strips
- 6 Tbsp. sweet butter, divided
- 1 cup finely chopped onions
- 1 cup chopped celery
- 2 to 3 tsp. crushed garlic
- 1 to 2 Tbsp. curry powder
- 1 tsp dry mustard
- 1 1/2 tsp salt
- 1/2 tsp. pepper
- 1 tsp paprika
- 1 1/2 cup beef broth
- 1 cup half and half
- 3 tbsp. catsup
- Rice
- Shredded, sweetened coconut (optional)
- raisins (optional)
- chopped green onions (optional)
- slivered almonds (optional)
- mandarin oranges (optional)
Preparation
Step 1
cut chicken breasts into strips. In a large skillet, saute chicken strips in 3 tbsp. butter until just cooked but not dry. remove and melt other 3 tbsp. butter in skillet. add onion, celery and garlic and saute on medium heat until limp but not brown.
combine dry ingredients and add vegetable mixture. stir until blended. add remaining ingredients and cook slightly, stirring until well blended . add cooked chicken and stir. cool and freeze.
when thawed, heat through do not overcook. serve on rice. good with condiments such as shredded, sweetened coconut, raisins, chopped green onion (using whole onion, slivered almonds and mandarin oranges
Summary of process:
cut chicken into strips; finely chop 1 cup onion; chop 1 cup celery.
freeze in: 1 gallon freezer bag
serve with: gingered carrots