indian chicken curry
(2 ratings)
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This recipe was given to me by my mother-in-law after I married my husband. It has been and always will be one of his very favorite meals. This was given to my mother-in-law by a friend from India who made it very mild for her American tongue.
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For indian chicken curry
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2 mdchicken breast halves, skinless and boneless
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2-3 cchicken broth, enough to cover chicken breasts
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5 Tbspbutter
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3/4 conion, chopped
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7 Tbspflour
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2 1/2 tspcurry powder
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1 1/2 tspsalt
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1 1/2 tspsugar
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1/4 tspginger
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1 1/2 tsplemon juice, fresh
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2 cmilk
How To Make indian chicken curry
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1Poach chicken breasts in enough chicken broth to cover the breasts. When chicken is cooked, set aside to cool. Shred with 2 forks. Reserve 1 cup of the broth.
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2Melt butter in heavy bottom pan or a double boiler if you have one. Add chopped onion and gently cook in butter until onions are softened but not browned.
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3While onions are cooking, combine flour, curry, salt, sugar and ginger together. Add to onions and cook for a minute to cook the flour. Add reserved chicken broth and mix well. Gradually add milk and stir until thickened. Add lemon juice and shredded chicken.
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4Serve over rice and top with any additions you might like such as chopped green onion, chopped tomatoes, coconut, chutney, or chopped cashews.
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