Chicken Curry and Rice

This is Tanya Benson's recipe for Chicken Curry. We had it last night and it's wonderful!

1 TBSP butter
1 C. chopped apple
1C. sliced celery
2 cloves garlic, minced
½ C. chopped onion
2 TBSP cornstarch
3 tsp curry powder
¾ C. cold, low sodium chicken stock
2 C. milk
2 C. cooked chicken, diced
8oz mushrooms, in chunks

Rice:

1/4 C. butter
½ C. chopped onion
¼ C. slivered almonds
½ C. light raisins
6 C. hot cooked rice

1. Melt butter in a big, heavy saucepan. Add apple, celery, garlic and onion. Cook until onion is tender.

2. Combine cornstarch, curry powder and broth in a bowl, mix well.

3. Stir this into onion mixture. Add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms, stir until heated through.

4. Cook rice and add the butter, onions, almonds and raisins to it. Stir. Serve Chicken curry over rice.

Note: We just made plain basmati rice and had raisins and slivered almonds on the side to add if you wanted to. No butter or onions in the rice. It was delicious.