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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This is a recipe that I ate a lot when we lived in Tehran, Iran. Now my family enjoys it. It was from an American Women's Club cookbook. Ingredients:
1 cup onion, chopped |
1/2 cup apple, chopped |
1 1/2 teaspoons curry powder |
2 tablespoons butter |
1 (10 ounce) can cream of chicken soup, canned |
1 (10 ounce) can cream of mushroom soup, canned |
2 1/2 cups cooked chicken, cubed |
1/4 cup parsley, chopped |
1/2 cup sour cream |
3 cups cooked rice |
1/8 cup almonds, sliced |
Directions:
1. Cook onion and apple in curry powder and butter until onion is transparent (do not brown).
2. Stir in soups and chicken; heat thoroughly.
3. Add parsley and sour cream; heat (do not boil).
4. Serve over rice.
5. Garnish with sliced almonds.
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