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| What You Need: |
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3 cups cooked chicken, shredded
4 tablespoons butter
1 medium onion, minced
1 tart apple, chopped
2 garlic cloves, unpeeled
4 tablespoons flour
2 tablespoons curry powder
3 cups chicken stock
1 cup half-and-half or one 14-ounce can evaporated milk
1 teaspoon salt
Freshly ground white pepper to taste
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| How To Cook: |
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1. Prepare chicken ahead or used canned chicken.
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2. Melt butter in a large skillet and saute the onions, apples and garlic cloves for 4 or 5 minutes.
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3. Remove and discard garlic cloves. Add the flour and curry, stirring to mix.
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4. Gradually add the chicken stock, stirring constantly until sauce is smooth. Stir in shredded chicken.
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5. Reduce heat and simmer about 30 minutes, stirring occasionally. Stir in milk and salt.
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6. Season with pepper to taste. Serve over rice.
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