Creamy Chicken Curry

Creamy Chicken Curry Ingredients

4 Chicken brest fillets	2 tb Benedictine
30 g Butter	1 c Chicken stock
1 Onion; finely sliced	2 tb Plain flour
2 ts Curry powder	2 tb Water
1 ts Turmeric	1/4 c Cream

Instructions for Creamy Chicken Curry

submitted by: THID@VOYAGER.CO.NZ (THERESA BLANSHARD, TAURANGA, NEW ZEALAND) This is a favorite at our house, i hope you enjoy it as much Benedictine adds an unusual flavour to this recipe, brandy is quite a good substitute. Adjust the amount of curry powder according to personal tastes. We served this light curry with mango chutney, sliced banana dipped in lemon juice and coconut and chopped tomatoes and cucumbers tossed in yoghurt with chopped parsley and mint; also some poppadams and boiled rice. Cut chicken into thin strips. Combine butter, onion, curry powder and turmeric in dish, cook on high 5 minutes. Stir in chicken, Benedictine and stock, cook on high 8 minutes or until chicken is tender. Remove chicken to serving plate, blend flour with cold water, stir into liqiud in dish with cream, cook on high 3 minutes or until sauce boils and thickens. Pour over chicken. Serves 4. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Chicken	Chicken Stock	Cream
Curry	Flour	Onion	Turmeric

Poultry Chicken Cream Butter Onion

for flavor and categorization

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