Prep 25 mins
Cook 35 mins
Shared with me by a missionary from Africa. I like this because it is somewhat sweet yet it is also savoury.
- 14.79 ml butter
- 236.59 ml finely chopped pared apple
- 236.59 ml sliced celery
- 118.29 ml chopped onion
- 29.58 ml cornstarch
- 9.85-14.78 ml curry powder
- 3.69 ml salt
- 177.44 ml cold chicken broth
- 473.18 ml milk
- 473.18 ml diced cooked chicken
- 170.09 g can sliced mushrooms (drained)
- cooked rice, for 6 servings
- flaked coconut
- chopped banana
- In sauce pan, melt butter, add apple, celery and onion,Cook till tender.
- Combine corn starch, curry, salt and broth.
- Stir into onion mixture.
- Add milk.
- Cook, stirring till thick and bubbly.
- Stir in chicken and mushrooms.
- Heat through.
- Serve over rice and pass condiments to be added at will.
- I like a banana and peanut combination the best, but it is fun to have some of each.
my parents spent 5 years in Ghana in the 1950's and this is very similar to what my mother would make. For condiments you can add sliced hard-boiled eggs, potato chips, fried and uncooked tomatoes, coconut, raisins, fried and uncooked bananas etc. The combination of sweet and savoury, smooth and crunchy is wonderful.
This recipe is soooo delicious! I usually don't go back for seconds but I couldn't resist. Instead of peanuts we used cashews. I think the banana is really key and accompanies the flavors so well. Awesome recipe!!
This recipe has been a family favorite since 1960 when my mother returned from Africa. Her recipe card still says 1960 - Africa. For condiments we use walnuts instead of peanuts, carrots, hard eggs, and bacon bits.