Saturday, August 29, 2009

Chicken Curry

Chicken Curry

Start cooking white rice (amount you prefer)

Boil 1-1 ½ lbs. boneless chicken breasts (2-3 C), skin, debone, cut into bite-size pieces when cooked.

Sauté vegetables in butter or oil until barely tender about 10 min.
¼ C melted butter or olive oil
1 small onion, chopped
4 med stalks celery, chopped (@ 1 C)

Mix flour into sautéed ingredients well and stir constantly for @ 1 min; remove from heat and blend in chicken broth:
6 T unbleached white flour
3 C chicken broth (from cooking chicken)

Add and continue to cook and stir until thickened:
1 t. – 3 T. curry powder to taste (@ 2 t.)
1 t. salt
1 t. Spike seasoning
½ t. paprika
½ t. soy sauce
¼ t. garlic powder/1 t. chopped fresh garlic

Gently stir in the chicken chunks. Pour sauce into separate container or over rice. Cool. Freezes well.
Recipe Given By: Emilie Barnes

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