Chicken Curry

From Renee Brooke

2 C cooked chicken or turkey, diced

½ tsp salt

½ lb. mushrooms, thinly sliced

1 ½ tsp curry powder

1 T oil or butter

1 C apple, finely chopped (I omit)

1/3 C onion, chopped

¾ C skim milk

3 T flour

1 C water

1 chicken bouillon cube

¼ C parsley, chopped

In large skillet, sauté chicken, mushrooms and onion in oil until chicken is lightly browned n all sides.  Stir in flour, bouillon cube, salt, and curry powder.  Add apple and parsley, then pour in milk and water.  Simmer stirring constantly, for 3 minutes or until apples are tender crisp.  Serve over rice.