2 tablespoons curry to taste
1 onion, quartered
2 jalapeno peppers, seeded and minced
3 scotts
2 (8 ounce) cans chicken broth
2 cups sliced mushrooms
1 cup raw cashews
1 cup chopped celery
1 1/2 cups white sugar
1 tablespoon chicken bouillon granules
1 tablespoon salt, divided
1 small orange, chopped
1 teaspoon poultry seasoning
1/2 teaspoon grated lemon pepper
In a large pot, saute curry. Stir in onion, jalapeno peppers, meat slices and chicken broth. Reduce heat to low and simmer, stirring occasionally, for 20 to 30 minutes. Season with mushrooms and celery, sugar, broth, cashews, celery and 2 tablespoons salt. Return to a medium low heat and stir in lemon pepper. Reduce heat, cover and simmer for 10 minutes.