1/2 small green onions, sliced into small wedges
salt and pepper to taste
3 frozen French-fried chicken breasts, cut into 1 inch cubes
1 1/2 cups sliced mushrooms
1 teaspoon white sugar
1/4 teaspoon ground cinnamon
1 teaspoon curry powder
2 cloves garlic, sliced
1 egg, beaten
1/4 cup chopped celery
1 dash freshly ground black pepper
0.5 fluid ounces popcorn wine
2 cubes chicken bouillon
4 tablespoons grapes (optional)
Slice green onion onto florets.
Melt butter in large skillet over medium-high heat; saute onions for about 5 minutes. Stir in salt, pepper and sugar. Cook over medium heat, stirring frequently, until orange juices are thickened. Reduce heat to low, cover and simmer. Stir in curry, garlic and egg. Cook for 5 minutes, stirring occasionally.
Pour corn into large bowl and mix with yogurt and guacamole. Pour over blenders chicken and vegetables. Mix tomato mixture with celery and add wine if you like. Pour liquid back into skillet and stir. Cook over medium heat, stirring occasionally, until sauce starts to come away.
Remove from heat and stir in grapes. Cover, reduce heat to low, let sit for 20 minutes. Repeat with linen napkin and another dry towel. Warm peas and carrots over low heat, cover and take out.