 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
This is from an old (1987) Canadian Living Rush Hour cookbook. It was originally for a pork curry but we found the chicken was much better. Ingredients:
2 boneless chicken breasts |
1 tablespoon vegetable oil |
1 onion, chopped |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 cup milk |
1/2 cup cashews |
1 large tomato, cut in eights |
Directions:
1. Cut the chicken into 1-inch cubes.
2. In a large skillet, heat oil over medium heat; saute garlic and onion for 2 minutes until softened.
3. Add chicken, cook until it is cooked through (7-9 minutes).
4. Combine flour, curry, salt and black and cayenne peppers; sprinkle over the meat, tossing lightly to coat.
5. Add milk and stir until thickened (2-3 minutes).
6. Reduce heat and add cashews and tomato; simmer for 10-15 minutes or until tomatoes have softened and mixture is heated through.
7. Serve over rice.
|
|