Curried Chicken Stuffed Avocado

To peel or not to peel?  That is the question of the day.
According to experts, "...this is a matter of taste. For recipes with strong spicing and primitive coloring (hmmm wonder what that means) the skins add to the texture and look all-of-a-piece. With a creamed mixture or a lot of overflow (ick) it is neater eating with the skins off. The shells look more fragile this way, and you have a greater expanse of that interior avocado color."
To peel an avocado to make a half shell - halve the avocado lengthwise, twisting gently to separate the halves. Whack a sharp knife directly into the seed and twist to lift out.
Place the avocado cut-side down in the palm of your hand. Strip or pare the skin. Now the shell is ready to stuff with curried chicken, for instance. Here's the recipe:

Curried Chicken Stuffed Avocados

1/4 cup butter
1/2 cup chopped apple
1/4 cup chopped onion
1 clove garlic, crushed
1 T curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 t salt
1/8 t pepper
2 cups cooked chicken, cubed
4 avocados, halved and peeled
3 to 4 cups cooked rice
condiments (see below)

In a saucepan: saute apple, onion, garlic and curry powder in the butter until onion is crisp-tender. Stir in the flour. Gradually add cream and bouillon; cook and stir until the sauce boils, about 1 minute. Add salt, pepper and cubed chicken. Cook over low heat for 10 minutes.

Arrange the avocado halves on the cooked rice in a heat-proof serving dish. Heat in 350º oven for 5 minutes. Spoon the curried chicken over the avocado halves. Serve with your favorite condiments: chopped egg, crumbled bacon, sweet pickles, shredded coconut, raisins, chutney, preserved ginger, chopped peanuts.

This recipe is from an old cookbook that I featured in a previous post -  The Avocado Bravo published by the California Avocado Advisory Board. Let me know if you try it.

Have a great weekend.