Bee Hive Restaurant Chicken Curry
Source of Recipe
the web
List of Ingredients
1/2 c butter, clarified (slowly melted, with foam and solids removed) or vegetable oil
4 ea chicken breasts, boneless
1 x flour, for dredging
2 tb onion, chopped
1 x salt, to taste
1 x pepper, to taste
2 tb curry powder
1 x hot pepper flakes, to taste (optional)
1/2 c half-and-half
1 c chicken stock
1/2 c cashews
1/4 c golden raisins
1 tb coconut, shredded or grated
Recipe
Heat butter or oil in large saute pan over medium heat. Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes. Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes. Srir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.
Serve with white rice.
|
|
member logon
