Saturday, October 27, 2007

Foodie weekend at our house, let's make chicken curry


  • 2 each small onions; chopped

  • 4 tablespoon butter or margarine; melted

  • 1 tsp Salt

  • 1 tsp garlic powder

  • 1 tsp ground allspice

  • 1 tsp curry powder

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground cardamom

  • 1/2 tsp ground cloves

  • 1/4 tsp ground red pepper

  • 1/4 tsp black pepper, or less

  • 1 1/2 cup chicken broth

  • 2 each lime juice (fresh)

  • 3 cups cooked chicken; diced



  1. Saute onion in butter 1 min; add salt and spices, cook 2 mins, stir in

  2. broth and lime juice.

  3. Add chicken and heat through.

  4. Serve over fragrant basmati rice.

  5. To make ahead:

  6. Make sauce and cool. Put chicken in zip top bag, add sauce.

  7. Refrigerate up to 24 hrs.

  8. To serve: coook over medium heat until heated through, stirring

  9. occasionally.

  10. Fastest if you cut up a rotisserie chicken from the grocery store.

  11. Serve with Major Grey's chutney.


Really Quick Chicken Curry @ Group Recipes

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