Chicken Curry

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  • 2 tablespoons margarine
  • 1 apple, peeled and finely chopped
  • 1 cup onion, chopped
  • 2 teaspoons curry, divided
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 milk
  • 1/2 sour cream
  • 1/8 teaspoon salt
  • 4 boiled chicken breasts, skinned and cubed
  • cooked rice


Melt margarine in large skillet. Add apple, onion and 1 teaspoon curry; saute, do not brown. Stir in soup, milk, sour cream, salt, remaining 1 teaspoon curry and chicken cubes. Heat thoroughly. Serve over rice.

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