1 (1 ounce) package juice ranch-style dressing
1 cup water
1/4 cup beef broth
1 (4.5 ounce) can chicken broth
1 cup diced celery
1 cup diced onion
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/4 teaspoon dried parsley
2 teaspoons dried oregano
1/2 cup diced fresh ginger root
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon garlic paste
1 tablespoon chili powder
1 teaspoon garlic salt
1/2 cup chopped fresh cilantro
1/2 teaspoon paprika
Mix ranch dressing, water and beef broth in small bowl. Mix in chicken broth, celery, onion, flour, cornstarch, garlic powder, seasoning salt and parsley. Cover; refrigerate approximately 1 hour.
Pour chicken broth mixture into a large pot; cover and simmer over medium heat for 10 minutes. Remove pan from heat; whisk in beef broth mixture and celery mixture. Reduce heat to medium.
Stir chicken broth mixture into celery mixture, mixing just until. Pour over chicken mixture over chicken mixture. Cook over medium heat 10 minutes or until chicken mixture is no longer pink and juices have evaporated.
Stir curry powder, garlic paste, chili powder and garlic salt into celery mixture. Reduce heat to low and simmer for 5 minutes, stirring frequently.
Pour chicken mixture over chicken mixture. Cover; simmer until thickened. Stir in cilantro, paprika and rice.
I was very pleasantly surprised to find that this hot coney was very tasty. Unfortunately, it was missing something - a little too much garlic and chilies for my tastes (although I'll live with that). I would definitely add more chicken, even if it's just a tad bit spicy. And if I made again, I would add a little more flour (I'm a crawfish and rice guy, after all). It's definitely a contender, but I definitely need to add some time to cook it long enough to hear the chiles in this as opposed to the chilies. Sorry, Heloise, but you've got to cook it longer than 2 hoursrr to hear the chiles.
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