{"id":10579,"date":"2026-02-15T19:02:48","date_gmt":"2026-02-15T19:02:48","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T19:02:48","modified_gmt":"2026-02-15T19:02:48","slug":"curried-chicken-vegetarian","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/vegetarian\/blog\/2026\/02\/15\/curried-chicken-vegetarian\/","title":{"rendered":"Curried Chicken Vegetarian"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

1 can “Worthington chicken”
\n1 Tbsp. curry powder
\n2 Tbsp. butter
\n2 Tbsp. finely chopped shallots
\n1 C. McKay’s chicken broth
\n3 Tbsp. finely chopped almonds
\n1 tsp. cornstarch
\n1\/4 C. honey cream
\nFresh parsley
\nAccompaniments:
\nChutney
\nShredded coconut
\nBanana chips
\nFinely chopped bell pepper
\nPeanuts
\nSlivered almonds<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Cut chicken in 1 inch strips. Season with curry powder. In heavy skillet melt butter. Saute chicken and shallots. Pour broth and chopped almonds over chicken. Bring to a boil, reduce heat and simmer 25 minutes. Mix cornstarch with the cream. Pour over chicken and bring to a boil. Stir until thickened. Serve with rice and Accompaniments.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)<\/p>\n","protected":false},"excerpt":{"rendered":"

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