Curry (a recipe is just a guideline)

Curry

In a saucepan start the rice.  Put one cup of coconut milk with one cup of chicken/turkey broth and a dab of butter to heat on medium high.  When boiling add a cup of jasmine rice and turn heat down to low…cover.  Turn off heat when rice is done…nice and fluffy.  Set aside.

In a saute pan, saute diced onion with celery in grapeseed oil and a dab of butter.  Add in diced pre-cooked turkey or chicken.  (dried cranberries or raisins…pine nuts or seaseme seeds can be added).  Add peas…carrots.  Blend ingredients together.  Add ‘S & B Golden Curry Sauce Mix’ with a bit of coconut milk and chicken/turkey broth.  Mix well.  Turn off heat.  (can add orange marmalade, for a change in flavour).

To serve…put a spoon full of rice on a plate, then put a spoon of curry mix on top.  Eat and enjoy.

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Coconut Rice

2 cans of coconut milk
1/2 cup brown sugar
1 cup of jasmine rice
a tab of butter
a pinch of salt

In a saucepan, bring the coconut milk, salt, brown sugar, and butter to a boil. Add rice. Turn down heat to low. Stir often. Cooks in about 10-20 minutes. Serve warm.

Nice addition to curry, jambalaya, or eat with nutmeg.
It does freeze well.

Curried Chicken Soup…slowcooker/crockpot recipe

Crockpot/Slowcooker Curried Chicken Pot pie

One stick butter, cut into squares place into the pot. Add one chopped onion and a few chopped celery stalks. Add frozen carrots and peas and corn (or mixed veggies). Add diced chicken. Mix in a can of cream of celery, a can of cream of chicken, and a can of creamed corn. Mix in a cup of chicken broth. Stir in a big spoon of sour cream, mayo, and cream cheese. Finally add herbs, garlic, rosemary, and a bar of Golden curry. Cook on high for 3-4hrs or low for 6-8hrs. Stirring occasionally.

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