Creamy chicken curry

Yield: 4 Servings

Measure Ingredient
4 \N Chicken brest fillets
30 grams Butter
1 \N Onion; finely sliced
2 teaspoons Curry powder
1 teaspoon Turmeric
2 tablespoons Benedictine
1 cup Chicken stock
2 tablespoons Plain flour
2 tablespoons Water
¼ cup Cream

submitted by: THID@... (THERESA BLANSHARD, TAURANGA, NEW ZEALAND) This is a favorite at our house, i hope you enjoy it as much Benedictine adds an unusual flavour to this recipe, brandy is quite a good substitute. Adjust the amount of curry powder according to personal tastes. We served this light curry with mango chutney, sliced banana dipped in lemon juice and coconut and chopped tomatoes and cucumbers tossed in yoghurt with chopped parsley and mint; also some poppadams and boiled rice.

Cut chicken into thin strips. Combine butter, onion, curry powder and turmeric in dish, cook on high 5 minutes. Stir in chicken, Benedictine and stock, cook on high 8 minutes or until chicken is tender. Remove chicken to serving plate, blend flour with cold water, stir into liqiud in dish with cream, cook on high 3 minutes or until sauce boils and thickens. Pour over chicken. Serves 4.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 19 MARCH 1996

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