Chicken Curry

There are as many recipes as there are different types of curry.  Curry is a wonderful selection of spices ranging from mild to intensely spicy.  Although I really enjoy the spicy red curry paste I purchase at the Thai market this recipe is much milder with no heat.  It uses the yellow curry powder found at your local supermarket and has a wonderful flavor. 

Chicken Curry 

2 chicken breast halves, diced

1/4 c. onion, finely chopped

1/4 c. celery, finely chopped

1/4 c. canola oil

3 Tbs. flour

1 small can crushed pineapple

2 c. chicken broth

2 Tbs. curry powder

2 tsp. onion salt

1/4 tsp. black pepper 

2 cups rice, cooked 

In a large skillet heat oil and sauté onion and celery until softened.  Add chicken and cook thoroughly.  Sprinkle with flour and cook one minute.  Slowly whisk in broth and simmer until thickened.  Meanwhile add curry, onion salt and pepper.  Stir in pineapple and allow to simmer until mixture just begins to bubble.  Serve over cooked rice. 

Makes 8 servings.