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Easy Chicken Curry

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  • Chicken, any cut, about 1/2 pound per person more or less.
  • Chicken bouillon cubes
  • Flour
  • Butter, Margerine, or oil
  • Milk
  • Curry powder
  • Fresh or frozen precooked veggies such as broccoli, peas, carrots, potatoes, pearl onions, etc.,


Directions: Place chicken in a large pot and cover with water. Add 2 or more cubes of chicken bouillon and boil chicken until done. Remove chicken from broth, allow to cool then dice; reserve broth. In a large skillet make a roux using approximately 2 Tablespoons butter or other shortening and 4 or more Tablespoons of flour. To make the roux, melt the butter over medium to medium high heat and whisk in the flour. Cook until the butter flour mixture is golden yellow and bubbly. Pour several cups of the chicken broth into the roux and whisk. Sauce will thicken as it cooks. Add more broth until you have a light sauce. Add a dollop of milk (about 1/8 to 1/4 cup). If you want to thicken the sauce, dissolve a small amount of flour in water and add that to the sauce (just adding flour directly to the sauce will make it lumpy). When sauce is at the desired consistency (dictated only by your own tastes) slowly add curry powder. I use about 1 teaspoon per 2 cups of sauce, but add only until you like the taste. Add the diced chicken and whatever cooked vegetables you have on hand to the sauce and heat through. Serve over a bed of steamed rice.
This is a stove top variation of my favorite childhood meal. If you feel like making a casserole this recipe can be prepared in several variations:
Variation 1: Curried chicken and broccoli bake. Boil and dice 2 pounds of chicken. Make sauce as directed above. In a casserole dish layer broccoli, chicken and curry sauce. Top with breadcrumbs and bake at 325 F for approximately 30 minutes. Serve with rice.
Variation 2: Curried chicken pot pie. Boil and dice 2 pounds of chicken. Make sauce as directed above. Mix together chicken, sauce and your choice of veggies. Either bake in a 2 layer pie crust or place in a casserole dish and top with biscuit dough (home made, from a mix, or canned). Cook according to directions for pie crust or biscuits.
Variation 3: Curried veggies. Omit chicken and make a sauce using a can of chicken broth. Add cooked veggies, and, if desired, tofu chunks; potatoes are especially good in this. Serve with steamed rice or oriental type noodles.
Be creative, have fun and enjoy.
Posted to EAT-L Digest 03 Sep 96
From: Andi Hosler <adh@ASCIENCES.COM>
Date: Wed, 4 Sep 1996 12:04:01 -0400