Ingredients: |
Ingredients: 3 T. butter
1/2 c. minced onion
1 1/2 tsp. curry powder (I use mild)
3 T. flour
3/4 tsp. salt
1/8 tsp. ground pepper
3/4 tsp. white sugar
1 c. chicken broth
1 c. milk
2 c. cubed, cooked chicken
1/2 tsp. lemon juice
1 c. uncooked white rice
1 c. golden or black raisins
1 c. Major Grey's Chutney (mango or peach)
1 c. shredded, unsweetened coconut
1 c. chopped peanuts
1 c. chopped green onion
1 sliced banana
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Directions: |
Directions:PREP:
- Cook rice according to recipe that you use; time the rice's completion to coincide with that of the chicken curry.
- In medium saucepan over low heat, begin preparing white sauce with onion, curry, butter and flour.
- Stirring constantly with a wire whisk, slowly add chicken broth.
- Stir in milk and bring to gentle boil.
- Add salt, pepper and sugar. Stir.
- Gently fold in cubed, cooked chicken and mix thoroughly to warm through.
- Bring sauce to a slow boil, then turn down to simmer, cover, and keep warm until serving time.
SERVING INSTRUCTIONS:
- Prepare ahead of time and set aside in small, individual bowls all condiments (except for banana, which should be sliced just before serving): chutney, raisins, coconut, peanuts, green onion, bananas. Place a small serving spoon in each bowl.
- Dish up the rice into center of heated dinner plate, creating a small indentation in top of rice.
- Spoon large amount of chicken curry into the indentation and drizzle down the sides of the rice.
- Sprinkle green onion on top for garnish. Serve immediately.
- Pass the individual condiment dishes around the table so guests may serve themselves by sprinkling the tasty chutney, banana, etc. on top of their rice and curry.
- Enjoy the delectable flavors. |
This recipe for Chicken Curry is from