Ingredients
Servings 9
- 1 stick 1/2 cup margarine
- ½ cup flour
- 2 teaspoons curry powder
- 3 cups chicken stock
- 2 egg yolks
- 1 cup non-dairy creamer
- ½ lb. mushrooms sliced
- 1 can 15 oz. whole kernel corn, drained
- 1 cup frozen petite pois
- 2 lbs. cooked chicken breasts cut into strips
Nutritional Facts
Nutrition Facts
Curried Chicken
Amount per Serving
Calories
327
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
131
mg
44
%
Sodium
212
mg
9
%
Potassium
523
mg
15
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
37
g
74
%
Vitamin A
208
IU
4
%
Vitamin C
7
mg
8
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Melt margarine over low heat.
- Stir in flour and curry powder.
- Cook stirring constantly until smooth.
- Slowly whisk in stock until blended.
- Remove from heat.
- In small bowl, beat egg yolks and non-dairy creamer until blended.
- Pour into stock mixture, stirring vigorously so as not to cook the eggs.
- Add vegetables and chicken.
- Reheat over low heat.
- Serve over rice.
As an Englishwoman I'm used to eating Indian curries - "Chicken tikka masala" has been called our national dish! So I would never use curry powder, which is not Indian in origin. Instead I mix my own spice blend, depending on the dish I'm making. For this recipe I would blend a tsp each of cumin, coriander, mild chili, fenugreek and a hint of clove (all dried spices). If you want a real Indian flavour without buying the individual spices, then use garam masala instead of curry powder. Garam masala is the genuine, Indian version of the British curry powder. It tastes much better!