Recipe - Creamy Chicken Curry

4 Chicken brest fillets
30 g Butter
1 Onion; finely cut or sliced up
2 teaspoon Curry powder
1 teaspoon Turmeric
2 tablespoon Benedictine
1 cup Chicken stock
2 tablespoon Plain flour
2 tablespoon Water
One fourth cup Cream

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, cut or sliced up 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 DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 19 MARCH 1996

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