Monday, December 21, 2009
This is the best curried chicken that we have ever had!!
Hope you enjoy.
1. In a plastic bag, shake chicken pieces in flour, paprika, salt and pepper. (It's supposed to be a whole chicken, cut in pieces with the skin, but I usually use boneless, skinless thighs or breasts as well...you just don't cook it as long.)
2. Fry coated pieces in oil to brown on both sides, remove the chicken and place in a baking pan.
3. To the chicken drippings, add the following: fresh, crushed garlic, one diced red or green pepper, one small diced onion, 4 tablespoons of curry powder or paste (I use medium hot paste), 4 tablespoons flour, 1/4 tsp of cayenne (or more, to taste), 2 cups milk, 1/2 teaspoon thyme, 2 tablespoons brown sugar, 1/4 teaspoon ginger, , 2 cups chicken broth, 1 teaspoon lemon juice.
Simmer sauce to a gentle boil and just thickened. Pour over chicken and bake at 350 degrees until tender. Nice over coconut rice.