Chicken Curry with Rice

This recipe is so fast and easy, another perfect week night meal. I make it often when I have leftover chicken, but you can also make it with turkey, shrimp or tofu for a vegetarian meal.

Chicken Curry with Rice
(Serves 4.)

• 3/4 cup chicken broth
• 3/4 cup milk
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 3/4 cup green onions, sliced
• 2 teaspoons curry powder
• 2 cups shredded cooked chicken
• 1 cup frozen green peas, thawed
• 1/4 cup golden raisins
• 1/4 cup cashew pieces
• 2 cups cooked, warm rice

Chicken Curry with Rice

Mix broth, milk and cornstarch together to blend well. 

Melt butter in a large saucepan over medium heat. Add green onions and cook 2 to 3 minutes until limp. Add curry powder and stir 30 seconds to release the flavor. 

Stir broth mixture and pour into saucepan. Stir until boiling. Reduce heat and simmer until thickened. Stir in chicken and peas and cook until heated through. Remove from heat and stir in raisins.

Spoon the curry mixture over the warm rice. Top with a sprinkle of cashews and serve hot.