Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–May 2015

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India Chicken Curry

India ckn curry½ cup diced celery (¼ cup freeze-dried + ¾ cup water)

¼ chopped onion (1-2 Tablespoons dried + ½ cup water)

2 Tablespoons butter or oil

1/3 cup flour

2 cups chicken stock (2 cups water + 2-3 chicken bouillon cubes)

1 15-oz cans tomato sauce

½ teaspoon Worcestershire sauce

¾ teaspoon curry powder

¼ teaspoon paprika

¼ teaspoon nutmeg

1/8 teaspoon powdered ginger

4 cups diced cooked chicken (2-3 12.5-oz cans)


Rehydrate celery and onion for 20 minutes and then drain. Saute briefly in butter or oil until tender. Whisk in flour and let bubble over medium low heat for 3 minutes. Add stock and cook till thickened, stirring constantly. Add remaining ingredients and heat thoroughly.

Serve over rice.


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