• Cooking Time: 15 min
• Servings: 4 servings
• Preparation Time: 15
• 1 Tbsp butter
• 1 clover garlic, minced
• 1 C chopped celery
• 2-3 tsp curry powder (to taste)
• 3/4 C cold chicken broth
• 2 C cubed chicken (or chicken parts)
• 1 C chopped pared apple
• 1/2 C chopped onion
• 2 Tbsp cornstarch
• 3/4 tsp salt
• 2 C milk
• One 3 oz can sliced mushrooms (or fresh)

1. In saucepan melt butter and add apple, celery, onion and garlic. Cook until onion is tender.
2. Combine cornstarch, curry, salt and broth. Stir into onion mixture.
3. Add milk; cook and stir until mixture thickens and bubbles.
4. Stir in chicken and mushrooms and heat through. (If chicken pieces are raw, make sure chicken cooks to 165 degrees)
5. serve over hot cooked rice and pass the condiments.

I started making this chicken recipe when I lived in Egypt. It is from the Maadi Women's Guild cookbook. I often make it with chicken thighs and drumsticks.