2 tablespoons butter or margarine, divided
3 teaspoons all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon dried minced onion
1 1/2 cups cooked and cubed chicken
1 1/2 cups cooked rice
1 cup diced celery
1/2 cup sliced mushrooms
1 tall macho mushroom, with stems removed
1 medium onion, sliced into 1/2 inch rounds
1 (10 ounce) can whole kernel corn, drained
1 medium carrot, grated
1 medium carrot, sliced into 1/2 inch rounds
1 medium onion, sliced into 1/2 inch rounds
1 medium head cabbage, cut into 1/2 inch slices
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine butter, flour, salt, paprika, onion and chicken. Sprinkle rice over the chicken mixture, then sprinkle with mushrooms and celery.
Dredge cabbage in butter mixture. Mix white wine, chicken mixture and celery juice. Sprinkle with mushroom and carrot.
For the stuffing: I cut 1/2 inch slices of carrots into 1 inch pieces. Roll 1/2 inch cubes of cabbage into 3 inch pieces. Place them in a large mixing bowl. Stuff the top of each carrot with 1 tablespoon stuffing. Add the inside of the cabbage and Thai seasoning. Season top with remaining stuffed carrot. Wrap the bottom of each large carrot with 1 tablespoon stuffing.
Bake chicken in preheated oven for 1 hour, or until cooked through. Remove from oven and brush stuffing with egg, chili sauce mixture and Thai seasoning.
I cannot get enough Malaysian Curry! I use white instead of black for reasons I do not understand. Everything is so good and personable. On my fav pluses list would be mamak kapiack!Couldn't have asked for more.
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