Melissa’s Hawaiian Haystacks

Before hand in crock pot, cook chicken and then shred. How much chicken depends on how thick you want your curry to be. I usually do enough breasts to make 3-4 cups of cooked chicken.

1/4 C Butter

1 C chopped onion

1 C chopped celery 

1/4 flour

2 t curry (or more!)

2 t salt

1 tsp white pepper

2 C chicken stock

2 C coconut milk

3-4 C cooked and finely shredded chicken

Cooked Rice

Toppings of your choice (pineapple, green onions, chow mein noodles, tomatoes, cucumber, cherry craisins, olives, bell peppers, cheese)

Melt butter in sauce pan. Saute onion and celery until soft. Whisk in flour and cook for one minute while stirring.

Add salt, pepper, and curry powder. Stir.

While whisking, slowly add chicken stock and then coconut milk. Stir until heated through and thickened.

Add cooked/finely shredded chicken to the sauce. Stir.

Pour on top of cooked rice and add your desired toppings.

(Double or triple to feed bigger groups!)