1 cup chicken broth
1 tsp curry powder
1/2 tsp paprika
1 pkg (6oz) long gain and wild rice mix
1/2 lb fresh mushrooms, sliced
10 oz fresh peal onions, cooked
1/2 med green pepper
3-4 lbs chicken, cut up
Curry Sauce
1 carton (8oz) plain yogurt
1/2 cup ricotta cheese
1/3 cup chutney
1 Tbs flour
2 tsp curry powder
2 tbs slivered almonds
In an ungreased 13in x 9in x 2in baking dish, combine both, curry powder, paprika and contents of rice seasoning mix. Top with rice, mushrooms, onions and green pepper. Arrange chicken pieces over top. Cover and bake at 425 for 50 min.
Meanwhile, in a blender o food processor, combine yogurt, ricotta, chutney, flour and curry powder; cover and process until smooth. Pout over chicken. Sprinkle with almonds. Increase temperature to 475. Bake, uncovered, for 5-10 min o until bubbly and golden brown.
Yield: 4-6 servings
