Pilgrims Landing 1st Ward Cookbook

Chicken Curry

by Rachel Hall

• 1 can cream of chicken soup
• 1 1/2 tsp. sugar
• 3/4 c. chicken broth
• 1/4 - 1 Tbsp. curry powder
• 1/2 tsp. ginger
• 1 1/2 c. cooked chicken chunks
• 1/2 Tbsp. lemon juice
• cooked rice

Mix and heat soup, sugar and broth. Combine curry powder and ginger in a small bowl; add about 1/4 cup of soup mixture to it and stir out the lumps. Pour into soup. Add chicken and lemon juice; heat through. Serve over rice and top as desired.

I love this recipe and it is sooo quick and easy to make. I also like to add cooked onions to the sauce. Here are some of our favorite toppings.

Peanuts, cashews, apples, mandarin oranges, coconut, pineapple, crumbled bacon, banana, cucumber, tomatoes, green onions, shredded cheese, chinese noodles and raisins.