CURRY SEASONING

CHICKEN  BROCCOLI  CASSEROLE

2 to 3 whole chicken breasts or 2 thighs and 2 breasts
2 pkg. Frozen broccoli or 1 large fresh bunch
1 can cream of chicken or cream of mushroom soup
2/3 cup mayonnaise
1/3 cup milk
1 cup grated sharp cheddar cheese
1 tsp. lemon juice
1/4 tsp. curry powder
1/2 cup bread crumbs
2 Tbsp. butter

Cook broccoli and place in buttered 9X13” pan.  Cook chicken, cut or tear into bite sized pieces and place on top of broccoli.  In a separate bowl combine all the other ingredients except crumbs and butter.  Spread this mixture over broccoli and chicken.  Sprinkle crumbs over the top and dot with butter.  Bake at 350º F for 25 to 35 minutes

VEGETABLE CURRY

1 pound mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 Tablespoons olive oil
2 cloves garlic, minced
1/2 to 1 Tablespoon curry powder
1/4 teaspoon sugar
1/2 teaspoon salt
freshly ground pepper

Pour frozen vegetables into a covered 2 quart glass casserole dish.  Microwave for 3 minutes or until thawed out.  Set aside.   Mix together yogurt and cornstarch in a small mixing bowl and set aside.  Heat oil in a large skillet.  Sauté garlic until light brown, about 3 minutes.  Add vegetables, curry powder, sugar, salt and pepper and stir gently until vegetables are heated through, about 5 minutes.  Remove skillet from heat and add yogurt mixture.  Serve while hot.