Saturday, February 21, 2009

Chicken Curry

This is Ama B's Chicken Curry. Everyone, except your dad and Miss Debbie, loves it.
This would be a great way to use up leftover chicken or a rotisserie chicken. If green pepper gives you heartburn, substitute red or orange pepper. Serve this with rice (Jasmine rice is nice), and a good chutney. Toasted coconut is a nice condiment also.

2 tbs butter
1 small onion, chopped
2 cloves garlic, minced
3 Tbl flour
1-3 tsp curry powder
1/2 tsp salt
1/8 tsp pepper
1 14 oz can chicken broth
1 unpared green apple, cored, and sliced thin
1/2 medium green pepper, sliced thin
2 cup cooked chicken, cubed
1/2 cup raisins

Melt butter in saucepan over medium heat. Add and saute onion and garlic. Blend in flour, curry powder, salt, and pepper. Cook,stirring constantly until bubbly, about 3 minutes. Remove from heat and add chicken broth in a stream, stirring constantly. Add apple and green pepper, return to heat and bring to a boil stirring constantly until thickened and smooth. Reduce heat. Stir in chicken and raisins, and heat through.

1 comment:

  1. I have changed this recipe to use l large can (14 oz) of unsweetened coconut milk and whatever amount of chicken broth necessary to give it good consistency.

    I also use the larger amount of curry powder. Condiments could be chopped almonds, coconut, pineapple chunks, bananas or chopped peanuts. I make my own chutney.

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