Golden Chicken Curry Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Chicken breasts - 2 lbs boneless, skinless , cut crosswise on the diagonal into 1-inch strips | ||
| All-purpose flour - 3 tablespoons | ||
| Olive oil | 3 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, minced | |
| Ginger | 1 , peeled | |
| My Own Curry Powder - 1/4 cup | ||
| Chicken Broth - 2 cups, defatted | ||
| Mango chutney | 2 Tablespoon | |
| Creme fraiche | 1 Cup (16 tbs) | |
| Rice | 4 Cup (16 tbs) | |
| Carrots - 2, peeled, cut into 1/8 -inch dice and blanched (for garnish) | ||
| Plum tomatoes - 3 ripe, peeled, seeded, and cut into 1/8 inch dice (for garnish) | ||
| Cilantro leaves | 1/4 Cup (16 tbs), garnish | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
Directions
MAKING
1) In a shallow dish, spread the flour, coat the chicken strips with the flour, shake off the excess flour.
2) ln a large heavy pot, saute 1/2 the chicken strips in 2 tablespoons of the olive oil for about 5 minutes, until just cooked.
3) In a bowl, remove the chicken strips with a slotted spoon. Repeat with rest of the chicken strips, add more oil if required.
4) In the same pot, saute the onion, garlic and ginger in 1 tablespoon oil for 5 to 7 minutes, until golden.
5) Sprinkle with the curry powder, stirring constantly and cook for another 1 minute.
6) Stir in the chicken broth and simmer 8 to 10 minutes until the sauce is thickened.
7) Stir in the chutney and creme fraiche and simmer for 5 minutes , then stir in the chicken strips and heat thoroughly.
SERVING
8) Spoon over hot cooked rice, garnish with the carrots, tomatoes and cilantro, sprinkle over the raisins, if desired and serve immediately.
1) In a shallow dish, spread the flour, coat the chicken strips with the flour, shake off the excess flour.
2) ln a large heavy pot, saute 1/2 the chicken strips in 2 tablespoons of the olive oil for about 5 minutes, until just cooked.
3) In a bowl, remove the chicken strips with a slotted spoon. Repeat with rest of the chicken strips, add more oil if required.
4) In the same pot, saute the onion, garlic and ginger in 1 tablespoon oil for 5 to 7 minutes, until golden.
5) Sprinkle with the curry powder, stirring constantly and cook for another 1 minute.
6) Stir in the chicken broth and simmer 8 to 10 minutes until the sauce is thickened.
7) Stir in the chutney and creme fraiche and simmer for 5 minutes , then stir in the chicken strips and heat thoroughly.
SERVING
8) Spoon over hot cooked rice, garnish with the carrots, tomatoes and cilantro, sprinkle over the raisins, if desired and serve immediately.
Chef
