Spicy chicken fondue
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless skinless chicken | |
| Breasts | ||
| 4 | tablespoons | Oil |
| 2 | teaspoons | Paprika |
| ½ | teaspoon | Chili powder |
| Curry Sauce----- | ||
| 1 | tablespoon | Oil |
| 1 | Onion -- finely chopped | |
| 2 | teaspoons | Mild curry power |
| 3 | teaspoons | All-purpose flour |
| 1¼ | cup | Milk |
| 6 | teaspoons | Mango chutney |
| Salt and pepper | ||
Directions
Cut chiken into ¾ in pieces and mix with oil paprika and chilli powder.
Place chicken on a serving plate. To make curry sauce heat oil in a saucepan. Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir inflour. Gradually stir in milk and bring slowly to the boil stirring all the time. COntinue to cook until sauce thickens. Simmer for 5 minutes then add chutney and season with salt and pepper. Serve hot with the chicken cooked in the hot oil.
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