Ingredients

• 1 garlic clove
• 1 teaspoon ginger root
• 1/3 cup carrots
• 1/3 cup celery
• 1/3 cup onion
• 1 small apple
• 8 ounces mushrooms
• 3 tablespoons all-purpose white flour
• 2 tablespoons curry powder
• 4 tablespoons vegetable oil
• 32 ounces low-sodium chicken stock
• 1/2 teaspoon white pepper
• 1-1/2 pounds boneless chicken

Preparation

1. Mince garlic and ginger. Finely chop carrots, celery, and onion. Slice mushrooms. Chop apple.
2. Combine flour, garlic, ginger, curry powder and vegetable oil in a non-stick, deep skillet (at least 4 quarts) over a medium heat.
3. Stir until curry becomes paste-like.
4. Slowly add broth, and stir until sauce is smooth.
5. Add vegetables, apple and white pepper.
6. Simmer, stirring constantly, for 15 minutes, or until well blended.
7. Bring sauce to a boil and add chicken.
8. Simmer curry for 1-1/2 hours over a low heat, stirring regularly and serve.

Helpful hints

• Save time by using Trader Joe’s® Mirepoix mix, a pre-chopped, pre-washed container of carrots, celery and onion.
• Substitute beef or seafood for chicken for variety. If using raw beef, brown it before adding to curry in step 6.
• For CKD non-dialysis on a lower protein diet, decrease portion to 3/4 cup.
• Serve over rice for a complete meal.