Ingredients
- 3 carrots
- 2 tomatoes
- 1 onion
- 1 cooking apple
- 1,200 ml chicken stock
- 130 gr chicken (cooked)
- 45 gr butter
- 16 gr all purpose flour
- 16 gr long rice (grain white)
- 16 ml corn oil
- 10 gr curry powder
- 2 slices stalks celery
-cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.
