Ingredients
- 375 grams cooked chicken meat (3 cups, diced)
- 2 envelopes (1/4 ounce) unflavored gelatin (softened)
- 2 cups water, boiling
- 12 grams chicken bouillon cubes (3 cubes)
- 3 tablespoons lemon juice
- 1 teaspoon dry mustard
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 2 cups sour cream
- 1/4 cup green onions, diced
- 1 cup celery, diced
- 1/4 cup green bell peppers, diced
- 1/4 cup almond nuts (toasted)
How to Make
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Step 1: Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
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Step 2: Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
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Step 3: Add sour cream.
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Step 4: Refrigerate for 30-40 minutes.
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Step 5: Add remaining ingredients.
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Step 6: Pour into 1-1/2 quart mold or smaller individual molds.
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Step 7: Refrigerate about 4 hours, or until firm.
We hope you enjoy this recipe!
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