Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!xmission!inquo!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: "amanda" Newsgroups: rec.food.recipes Subject: Anything Curry with Mango Chutney Followup-To: rec.food.cooking Date: 28 May 1997 05:53:43 -0600 Organization: CyberGate, Inc. Lines: 36 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <01bc69ed$26104f60$9223e3c7@gate.net.gate.net> Reply-To: "amanda" NNTP-Posting-Host: mack.rt66.com This dish is great with fresh mango chutney. ANYTHING CURRY 3 Tbsp. unsalted butter (or vegetable. oil) 1 cup chopped onion 1 tsp. minced garlic 1/2 cup finely minced celery, optional 1 cup tart apple, peeled, cored and cut into small cubes 1/4 cup flour 1 to 2 Tbsp. curry powder 3/4 tsp. dry mustard 1 bay leaf 2 1/2 cups unsalted broth 3 cups cooked chicken or any other meat ( or possibly cubed tofu), cut into bite-sized pieces 1/2 cup milk or cream 3 Tbsp. finely chopped unsalted chutney Melt butter in saucepan and add onion, garlic, celery, and apple. Cook, stirring often, for about 5 minutes. Blend flour, curry powder and mustard and sprinkle over vegetables, stirring. Add bay leaf. Add broth, stirring rapidly with wire whisk. When mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking. Add meat, milk and chutney and simmer for 4 or 5 minutes longer. Serve with rice, additional chutney on the side, peanuts or other kinds of nuts, and any number of Indian relishes and raitas. Yield: about 6 servings From Craig Claiborne's Gourmet Diet ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.