1 L cooked, cubed chicken 4 cups
1 large onion, diced 1
125 mL diced raisins 1/2 cup
125 mL diced celery 1/2 cup
375 mL diced, unpeeled Nova Scotia apples 1 1/2 cups
50 mL butter or margarine 1/4 cup
30 mL flour 2 bsp.
15 mL curry powder 1 tbsp.
15 mL brown sugar 1 tbsp.
2 mL garlic powder 1/2 tsp.
2 mL ginger 1/2 tsp.
25 mL chicken bouillon mix 1 1/2 tbsp.
375 mL water 1 1/2 cups
15 mL lemon juice 1 tbsp.
Spring onions, diced, for garnish
butter in skillet, add onions and cook until transparent.
Add apples and raisins; saute 5 minutes, add celery and
cook 2 more minutes. Combine seasoning and flour and blend
in; add chicken bouillon mix dissolved in water, lemon juice,
and stir until thickened. Simmer 2-3 minutes stirring all
the time. Fold in chicken, mix well. Garnish with spring
onions. Serve on a bed of rice with apple chutney and fresh
Turkey, pork or lamb can be used instead of chicken.
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