Chicken Curry 540


1 TBSP vegetable oil
1-2 TBSP freeze-dried onions
2 cans chicken (or 1 1/2 cups cooked chicken or turkey)
2 TBSP butter
2 TBSP curry powder
dried minced garlic or garlic powder
24 oz yogurt or sour cream
2 cups golden raisins
salted peanuts
cilantro (optional)
2 cups dry basmati rice, cooked to equal 4 cups of rice


Cook rice while making curry.

Re-hydrate onions by soaking in frying pan with a small amount of water for a few minutes. Add vegetable oil and chicken and cook until onions are soft. Remove chicken and onions from the pan.

Melt the butter in the pan over low heat. Add the curry powder and sprinkle in some garlic. Stir in the yogurt (or sour cream) and raisins.

Add chicken and onions back to the pan.

Serve over cooked basmati rice. Top with peanuts.

If you have cilantro growing in your garden, you can sprinkle chopped cilantro over the top.

We like to eat our curry with chapatis on the side.

DividerNotes: I buy basmati rice in a 20 lb. bag from Sam’s Club. The lowest price I have found for golden raisins is at Walmrt. I get peanuts and garlic powder from Sam’s Club. I grow cilantro in my garden.


Flourish 5