Chicken Curry Over Rice

		--- BROWN RICE ---
1	cup	brown rice
1 1/2	tsp	butter
1/2	tsp	salt
		--- CHICKEN CURRY SAUCE ---
4 1/2	lb	whole chicken ... OR ...
		... 1 1/2 lbs boneless chicken breast (2-3 cups), cooked and chopped into bite size pieces
1/4	cup	olive oil or melted butter, unsalted
1		onion, small, chopped (about 1/2 cup)
4		celery stalks, medium, chopped (about 1 cup)

1		green tart apple, peeled and chopped
1/2	cup	whole wheat pastry flour (preferred) ...
		...or 6 Tbsp white flour
3	cups	chicken broth (fat removed)
1	tsp	curry powder, to taste
1/2	tsp	sea salt, or to taste
1/2	tsp	paprika
1/2	tsp	soy sauce (less sodium)
1/4	tsp	garlic powder

1	Boil 2 1/4 cups water. Add 1 cup brown rice, 1/2 tsp salt, and 1 1/2 tsp butter. Reduce heat, cover and cook for approx. 35 minutes, or until water is gone. Set aside.
2	Sauté vegetables and apple in butter or oil until barely tender, about 10 minutes.
3	Mix flour into sauteed ingredients, mix well and stir constantly for about 1 minute. Remove from heat and blend in chicken broth.
4	Add curry, salt, paprika, soy sauce, garlic powder, and continue to cook and stir until thickened.
5	Gently stir in the chicken chunks. Divide rice evenly into 6 serving bowls. Top with sauce and eat immediately or freeze for later use.

Cook whole chicken (or chicken breasts) according to "Simmered Chicken" recipe, and use only the breast meat. Save rest of chicken for another use. If you are a "curry" fan, you can use up to 1 Tbsp in this recipe. If freezing this recipe for later use, it is better to freeze rice and sauce separately, as they reheat at different rates in a microwave.

Source

Source: Sue Gregg -- Casseroles Meals in Minutes for Busy Women

Lyons Family Cookbook