We had company for dinner last night, so I decided to make my mom’s chicken curry. It makes a good amount (both our company and my husband have healthy appetites), and it’s easy, comforting, and delicious. Also, what I like best about the dish is how it can be enhanced with any number of add-ins, depending on individual tastes. After a week of cold and more miserable snow, this really hit the spot.
Mom’s Curried Chicken- Serves 6
Ingredients:
2 T finely chopped onions
2 T finely chopped celery (optional)
1/2 C butter (1 stick)
1/2 t salt
1 T curry powder
1/2 C flour
3 C milk or 2 C milk combined with 1 C chicken broth
1 C heavy cream
3 C cooked chicken breasts, cubed (1 inch cubes)
4 C cooked rice (3/4 C per person)
Directions:
Cut up chicken breasts into 1 inch cubes. Cook through, then set aside.
Melt butter in a skillet over medium heat. Sautee celery and onions.
Add salt, curry powder, and flour, stirring constantly until smooth.
Then add milk/chicken broth slowly and stir until smooth, using a whisk.
Add cream, then chicken, and simmer on very low heat for 1/2 an hour.
Serve over rice with any of the following as toppings:
chopped sweet pickles, cashews or peanuts, raisins, shredded coconut (sweetened)
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