Thursday, December 9, 2010

Indian Chicken Curry

I was inspired to make a homemade Chicken Curry to use up some of the left over Cranberry Chutney from Thanksgiving. I found this dish on what looked to be a somewhat authentic Indian recipe site. I was really pleased with the flavor and the color, in addition to how easy it was to prepare. I'm a wimp when it comes to heat in my curries, so this was very mild and perfect for me. I think hubby would have preferred it a little more hot. Oh well, I'm the boss in the kitchen, right? :)

 The Cranberry Chutney was an awesome addition. I served it over plain rice, but if you go to the original site, there are directions for a rice ring that sounds absolutely delicious. 
Indian Curry Chicken
From Indian Food Forever
Printable Version

1 tablespoons butter (I am trying to cut down on my butter intake so used yogurt butter)
1 cup chopped apple
1 cup chopped celery
1 clove garlic, minced
1/2 cup chopped onion
2 tablespoon cornstarch
2 to 3 teaspoons curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced (I boiled 2 chicken breasts)
1 (3 ounce) can mushrooms, drained (didn't have these so omitted this)
1/4 cup slivered almonds
1/2 cup raisins
3 cups hot cooked rice

Melt butter in a large saucepan. Add apple, celery, garlic, and onion. Cook until onion is tender. 
Combine cornstarch, curry powder, 3/4 teaspoon salt, and stock. 
Stir into onion mixture. Add milk. Cook until thickened, stirring constantly. 
Add chicken and mushrooms, stir and heat through. Stir in almonds and raisins. 

Serve over rice.

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