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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | Unsalted butter (or veg. oil) |
| 1 Tasse | onion chopped |
| 1 Teelöffel | garlic minced |
| 1/2 Tasse | Finely minced celery, optl |
| 1 Tasse | Tart apple, peel, core and cut into small cubes |
| 1/4 Tasse | flour |
| 2 Esslöffel | curry powder |
| 3/4 Teelöffel | mustard dry |
| 1 | Bayleaf |
| 2 1/2 Tasse | Unsalted broth |
| 3 Tasse | Cooked chicken or any other meat cut to bite-size pieces (or possibly cubed tofu) |
| 1/2 Tasse | Milk or cream |
| 3 Esslöffel | Unsalted chutney, fine chop |
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1. Melt butter in saucepan and add onion, garlic, celery, and apple. Cook, stirring often, for about 5 minutes.
2. Blend flour, curry powder and mustard and sprinkle over vegetables, stirring. Add bay leaf.
3. Add broth, stirring rapidly with wire whisk. When mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking.
4. Add meat, milk and chutney and simmer for 4 or 5 minutes longer. Serve with rice, additional chutney on the side, peanuts or other kinds of nuts, and any number of Indian relishes and raitas.
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