- 3 tablespoons margarine
- 2 cups chopped apples
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped bell pepper
- 3/4 cup all-purpose flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 gallon chicken stock
- 3 1/2 cups stewed tomatoes
- 2 whole cloves
- 1 pound chicken, cut into chunks
- 1 teaspoon minced fresh parsley, or to taste
- Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
- Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.
05/21/2018
recipepes.com
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455 calories
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