Curry and Chapati

This is an adapted recipe from a family friend:

Curried Chikken

3 T Earth Balance or other vegan "butter"
1/4 c minced onions
1 1/2 tsp curry powder
3 T flour
3/4 tsp salt
3/4 tsp sugar
1/8 tsp ground ginger
1 c vegetable broth
1 c milk
2 c. Quorn tenders
1/2 tsp lemon juice
3 to 4 c cooked brown rice
Melt butter over low heat in heavy saucepan. Saute onion and curry in melted butter. Blend in flour and seasonings. Remove from heat . Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add Quorn and lemon juice. Heat.
Spoon curry over the rice then sprinkle accompaniments over the top.

Accomp: chutney, tomato wedges, raisins, slivered salted almonds, chopped slated peanuts, sauteed onion rings, pineapple chunks, sieved hard-cooked eggs, vegan bacon bits, sweet-sour pickles, currant jelly, flaked coconut, India relish, sliced avocados.

On my table, you see: Mango chutney, diced tomato, chapati, raisins, diced cucumber, curry, hardboiled egg, walnuts and diced apple.

Mango Chutney (my own recipe)

2 mangos, chopped finely
2 TBSP brown sugar
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp fresh grated ginger
1/2 C apple cider vinegar

Combine ingredients in a pot. Bring to boil. Reduce heat, cook on low for 20-30 mins, stirring occasionally to prevent sticking. If mixture is too thick, add water or fruit juice.

Chapati

2 C whole wheat flour
1 C water
1 tbsp cumin


Combine. Make 1" balls. Roll out balls on flour. Put in a hot pan (no oil) for 30 seconds or less on each side. Then, on gas stove, set chapati on the burner directly above flame. It should immediately begin to "poof". Flip, let it poof on the other side. Serve warm.

Pts: each chapati should be about 1 pt. The chutney is about a half point for a tsp, maybe less. The curry is about a point for a serving. Yum!