Sunday, August 29, 2010

Curry Chicken

1/4 c plus 2 Tbs butter (I use half oil)
1/2 c minced onion (I chop up a whole onion and put in)
2 carrots chopped finely (optional-this isn't in the recipe, I added it)
1 Tbs curry powder
1/4 c plus 2 Tbs flour
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 tsp ginger
2 c chicken broth
2 c milk or coconut milk (I've never tried the coconut milk)
1 Tbs lemon juice
4 c cooked chicken (I only use 3 c)

Melt butter over low heat. Saute onions (and carrots). Add curry powder. Blend in flour, seasonings, chicken broth, and milk. Heat until smooth (It won't get very thick). Stir constantly until boiling. Add lemon juice and chicken.

Serve over rice

**I got this recipe from my friend Carrie. We REALLY like this meal! It's easy, mild, and tastes great. Chad says it's one of his favorites and he would like it on his birthday :)


Emily said...

This was soooo good! We made it for dinner tonight! If forgot the lemon juice, but it was fantastic. Next time I might add some bell peppers, cashews, and golden raisins!

Annie said...

I only used 2 c. chicken this time, and it was just fine. I also decided to thicken it at the end with some corn starch, like 1/4 c. with water. So, try adding up to 1/4 c. corn starch or flour with the other flour at the beginning.

Annie said...

Actually try just 2 Tbs, the sauce got really thick the next day.

Annie said...

New change...This is one of my favorite meals again. I only use 2 cups chicken, and 1 1/2 c. chicken broth. And I DID use coconut milk! YUMMMMMMMMMMYYYYYYYYYYY!!