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Chicken dish 6 Tbsp. butter or margarine 1/2 c. chopped onion 6 Tbsp. flour 4 tsp. curry powder (or more to taste) 1 1/2 tsp. salt 1/2 tsp. ground ginger 1 1/2 tsp. sugar 2 c. chicken broth (or stock) 2 c. milk 4 c. shredded or cubed cooked chicken 1 tsp. lemon juice 6-8 c. cooked white rice (Karen uses jasmine rice) Melt butter over low heat in a heavy saucepan. Add onion and cook until tender. Blend in flour, salt, curry powder, ginger, and sugar. Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a simmer and cook until thickened. Add cooked chicken and lemon juice just at the end until heated through, so as not to overcook chicken. Serve over rice. How to cook chicken to keep it juicy chicken breasts Flatten breasts and lightly salt both sides. Heat pan over medium-high heat and ,when hot, add olive oil. Cook breasts 1 minute without turning. Flip them over and reduce heat to low. Cover pan and cook 10 minutes. Walk away - do NOT lift lid or peek! Turn off heat and let sit an additional 10 minutes. Again, don't lift lid or peek!! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |