Tuesday, August 26, 2008

Chicken curry

4 Tb butter
3 tsp. curry powder
1/2 tsp. groung cumin
2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. coriander
1/4 tsp. cinnamon
1/2 tsp cayenne pepper (more or less depending on how spicy you like it)
salt & pepper to taste

4 Tb. flour
4 cups chicken broth
1 1/2 lb. cooked, shredded chicken
1/4 cup honey

dry roasted peanuts
shredded coconut
mango chutney
shredded hard boiled eggs

Melt butter in large skillet over medium high heat. Add spices to make paste. Add flour to paste and cook for 2 mintues. Add broth slowly to create thick gravy. Whisk in each addition until smooth. Pour in honey a stir well. Add chicken and cook until heated through. Serve over rice with desired toppings.

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