Curried Chicken/turkey with Water Chestnuts

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Title: Curried Chicken/turkey with Water Chestnuts
Yield: 6 Servings
Categories: Chicken, Turkey


1/4 c Oil
1 bn Green onions
1 sm Stalk celery
1 Green pepper; sliced
2 tb Slivered almonds
2 c Water chestnuts; thinly
2 c Cooked chicken or turkey;
3 tb Flour
1 ts Curry powder
1 ts Paprika
1/2 ts Sweet basil
1 1/2 c Chicken broth
1/4 c Chopped pimento
1 c Pineapple tidbits; drained

Slice green onions and celery diagonally, about 1/2 inch thick Heat oil in
skillet and saute onions, celery and peppers until slightly browned. Add
almonds, water chestnuts and cooked chicken or turkey. Mix well with flour,
paprika, curry powder and basil. Saute lightly, stirring constantly, until
well blended.

Mix in broth, pimento and pineapple. Cover and let steam briefly. Season
with pepper. Serve on rice. A good accompaniment is Cranberry Chutney.

MC formatted by Martha Hicks using Buster 2.0d 3/10/98.

Recipe by: The American Heart Association Cookbook

Posted to MC-Recipe Digest by "Mega-bytes" on
Mar 10, 1998