5 cups chicken breast or any part of chicken (40 ounce)
1 green bell pepper, diced
1 red bell pepper diced
2 stalks celery, diced
1 medium onion, diced
3 cups chicken stock (1 tablespoon chicken base in
2 1/2 to 3 cups water, heated to boiling)
2 teaspoons curry powder
3 tablespoons paprika
1/2 teaspoon sweet basil
1/8 teaspoon salt
1/4 teaspoon black pepper toasted almonds
1 cup roux*
* Stir 1/2 cup all−purpose flour in 2 tablespoons of corn oil or margarine in frying pan until golden
Pan fry chicken in vegetable oil until golden brown.
Warm chicken stock to boiling point. Make roux. Mix chicken, vegetables, chicken stock, and
seasoning with roux.
Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Serve over cooked rice.
Serves 10 to 12.
2 pounds russet potatoes
2 pounds Yukon gold potatoes
1/4 cup yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh thyme, chopped
1 extra large egg
1 tablespoon stone-ground mustard
Salt and pepper to taste
2 to 3 cups cooked, shredded chicken
1/4 cup canola or other vegetable oil, plus
Peel potatoes and cut into cubes. Boil each type of potato separately, as the Yukon golds take longer.
Drain potatoes and cool.
In a large mixing bowl, roughly mash potatoes, leaving some chunks. Add remaining ingredients except chicken and oil. Taste and adjust the seasoning if necessary. Add chicken. Shape into patties. Fry in 1/4 inch of hot canola oil until browned; turn and brown other side.