Friday, March 13, 2009

Chicken Curry

This is my Grandma's version of chicken curry and I LOVE it! She serves lots of strange toppings with it, but that's what makes it so delicious! And I've always loved meals that are served "buffet style" so everyone gets to make it according to their preference. Don't be shy with the weird toppings! You won't regret it!

Chicken Curry

In a large pot, cover 4 chicken breasts with water. Add chopped onion and 1 chopped carrot. Bring to a boil. Cook until tender. Remove chivken from water, but DO NOT drain.

Mix approximately ½ c. flour with water, and whisk into chicken stalk. Bring stalk to a boil, adding milk to make a creamy gravy. Season with salt, pepper, and curry powder to taste (depending on how spicy you like it). Cut chicken into bite-sized pieces and add to gravy. Simmer for 20 minutes to combine flavors. Serves 6-8.

Serve over white rice and offer the following toppings in small bowls:
-sliced bananas
-hard-boiled egg, finely crumbled
-salted peanuts
-bacon, crumbled
-Major Grey’s chutney
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