Friday, November 16, 2007

Chicken Curry

Friends of ours introduced us to this meal and we fell in love with it. Though her recipe it top secret. We found a similar one in a Better Homes and Garden cookbook that we feel comes very close to her recipe!

2 medium, boneless chicken breasts

2 tablespoons cooking oil

3-4 tablespoons curry powder
1/4 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup chick broth

1 cup half and half, light cream or milk

2 tablespoons all-purpose flour

3 cups hot cooked rice

An assortment of any of the following: raisins, peanuts, walnuts, chopped tomato, chopped green pepper, tomatoes, toasted coconut, cut-up fruit (apples, cantaloupe, pineapple, bananas, strawberries, raspberries, blueberries)

Cube chicken and brown in 10" skillet with cooking oil. Brown evenly. If necessary, add 1 tbsp additional cooking oil to skillet. Add curry powder, cinnamon and salt. Cook and stir for 1 minute. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Stir the half and half, light cream or milk into the flour; stir into pan. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more.

To serve, ladle curry sauce over rice. Top with your favorite condiments.
Our personal favorites are the fruits, nuts and coconut. The berries we usually only do when they are in season. Experiment with your own ideas.

Husband Rating: A+
Wife Rating A+ I usually go with a little less rice so I can top with more fruits!

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