GREAT
CHICKEN RECIPES
CHICKEN
CURRY RECIPE
1.25
kg (21/2 lb.) chicken
2.5
cm (1 in.) stick cinnamon
1-cup
coconut
2
cups warm water
2
tablespoons curry powder
60
g (2 oz.) butter
1
Onion
4
tablespoons flour
1
clove garlic
1-tablespoon
brown sugar
1/2
red pepper
Salt,
pepper
1
cm (1/2 in.) piece green ginger
1
tablespoon lemon juice
¼
cup dry white wine
¼
cup cream
Steam
or boil chicken in usual way.
When
cooked, remove chicken from saucepan and reserve 1-cup chicken stock.
Remove
skin from chicken and remove meat from bones.
Cut
chicken meat into large pieces.
Pour
the warm water over the coconut and allow to stand for 30 minutes.
Strain,
pressing coconut to get as much flavor as possible from the coconut into the
liquid; discard coconut and the reserve liquid.
Melt
butter and sauté sliced onion, pepper, crushed garlic, chopped ginger and
cinnamon.
Add
curry powder, flour and brown sugar and cook for 3 minutes.
Remove
from heat and add reserved chicken stock and coconut liquid.
Return
to heat and stir until sauce boils and thickens. Then reduce heat and simmer 5
minutes.
Season
with salt, pepper and lemon juice.
Stir
in white wine, cream and chicken, and continue to stir gently until heated
through.
Serve
with hot fluffy rice.
Serves
4.
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