Monday, December 21, 2009

Curried Chicken




This is the best curried chicken that we have ever had!!

Hope you enjoy.

Curried Chicken

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.

3 comments:

Stam House said...

curried chicken is always a bit hit over here! Anything curried is hehe. Or any Indian dish for that matter.


I made some spicy curried Lamb last week, it's was so tender and yummy (got the lamb from the market)

Cheena said...

hi! i tried this recipe, and it was delish but after a few hours, the sauce got to thick. is there a way to prevent this next time? thanks!

Micah and Katie said...

Hi Cheena, I am glad you tried the recipe and enjoyed it. For left overs we usually just eat it nice and thick but if you wanted to thin it out a little you could add a bit of liquid to it. Chicken stock or water.

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