Lightning Chicken Curry
This recipe can be an introduction into Indian cooking, a rich and diverse cuisine that one could spend a lifetime exploring.
Serves: Serves 4 to 6
- 2 TB. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 TB. butter
- 1 onion, finely chopped
- 11⁄2 tsp. curry powder (available at most grocery stores)
- 3 TB. flour
- 3⁄4 tsp. salt
- 3⁄4 tsp. sugar
- 1⁄8 tsp. ground ginger
- 1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup hot water)
- 1 cup milk
- 1 tsp. lemon juice
- 4 cups cooked rice
- Heat oil in a medium-size skillet over medium heat and cook chicken, stirring, for eight minutes or until cooked through. Turn off heat.
- Meanwhile, melt butter over low heat in a large skillet. Sauté onion and curry powder for three minutes. Stir in flour, salt, sugar, and ginger, and cook until bubbling and smooth.
- Add chicken broth and milk and bring to a boil, stirring. Boil one minute, then add cooked chicken and lemon juice. Cook for three minutes.
- Distribute rice to serving plates, then pour curry mixture over, and serve.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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