Chicken Tofu Curry Recipe
Chicken Tofu Curry Stir Fried Dish
Ingredients
| Flour Mixture | ||
| Flour | 1/4 Cup (16 tbs) | |
| Curry powder | 4 Teaspoon | |
| 2 tsp sugar or 2 pkg Splenda | ||
| Salt | 1 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Cayenne pepper | 1 1/2 Teaspoon | |
| Vegetable Mixture | ||
| 1/3 cup or 1 medium onion chopped | ||
| 4 stalks celery finely chopped | ||
| Shredded carrot | 2 | |
| 1 bunch green onions chopped | ||
| Green bell pepper | 1 To taste, chopped | |
| Red bell pepper | 1 To taste, chopped | |
| Yellow bell pepper | 1 To taste, chopped | |
| Orange bell pepper | 1 To taste, chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/3 cup or 1 medium red onion chopped (Optional) | ||
| Miscellaneous | ||
| 4 Tablespoons butter or Olive oil | ||
| 2 cloves garlic minced or 1/2 tsp dried minced garlic | ||
| Powdered milk | 2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| 8 oz firm Fried Tofu cubed (Optional) | ||
| Cooked and cubed chicken | 1/2 Cup (16 tbs) | |
Directions
Sauté Garlic in butter or olive oil over low-med heat until toasted and fragrant add Vegetable Mixture stirring constantly until onions are clear. Add Flour Mixture, milk, tofu, and chicken to Vegetable Mixture stirring constantly over med heat until mixture thickens. Remove from heat and add lemon juice. Makes 6-8 servings. Serve over 1-cup cooked rice, 1 package ramen noodles, or 1 serving soba noodles.
Chef
