Jeanne Rodela's Chicken Curry |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I am not a big fan of curry so I reduced the amount in the recipe below by about a third, I think, when I made it. I found this to be very pleasantly flavored this way and so easy to make. But use the amount of curry you would like!This is a good recipe for leftover chicken or even turkey! Recipe comes from a little preschool cookbook put out by the preschool my friend's grandson attended. Ingredients:
2 cups chicken, cooked (cooked turkey may be substituted) |
2 tablespoons onions, chopped |
2 tablespoons lemon juice or 2 tablespoons grapefruit juice |
1 -2 tablespoon flour |
1 tablespoon curry (or more to taste) |
2 cups chicken stock (homemade or canned) |
1 tablespoon butter |
salt and pepper |
1 egg (lightly beaten) |
condiments, of choice (see recipe for suggestions) |
Directions:
1. Combine butter, curry and flour in a large skillet. Stir to combine and cook for a minute or two. Add the chicken stock and stir to blend it inches Reduce this mixture to a thick sauce (about 15 minutes). Add the chicken.
2. Add a small amount of the hot sauce to the egg, mixing. Add the lemon juice to the egg mixture; add the egg mixture to the chicken and sauce. Cook for a couple of minutes until everything is blended and hot.
3. Serve with a variety of condiments, choosing from: nuts, coconut, raisins, pineapple, chutney, etc.
4. NOTE: If you like it spicy and the other family members like it mild, serve plenty of rice with it. That way, they can tone it down with the blandness of the rice.
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