Mean Chicken Curry
Thursday May 24, 2007 | 0 comments
Last week I made some chicken curry that kicked butt. So, I decided to share the recipe with the world, to make it a better place. This is from The Healthy Heart Cookbook by Joseph C. Piscatella:
1/2 cup chopped onion
2 cups chicken broth
2 cups nonfat milk
1/2 cup all purpose flour
1/2 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon ground ginger
1 tablespoon lemon juice
4 cups cubed cooked chicken breast
1 8-ounce can of sliced water chestnuts
6 cups steamed rice
Saute onion in a small amount of chicken broth until tender; add remaining broth. Bring to a boil. Combine milk and flour; mix until a smooth paste forms (I would suggest mixing flour, curry powder, ginger and salt and then adding milk to the mixture. Otherwise, when added directly to boiling broth, powdered ingredients tend to clump, compromising taste and visual appeal.) Add this paste to boiling broth, stirring constantly until thick. Pour lemon juice over chicken; add to broth. Stir in water chestnuts. Heat. Serve over steamed rice. Makes 8 servings.
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