• 5990403ae24553115cc14538074c4850

American Curry Chicken

i love making this Curry chicken recipe. it's easy to make, and freezes well. I usually make a big batch and then store in the freezer in individual servings for later. It's a super easy and a very yummy recipe. Submitted by Andrea Feltner

Prep
Cook
Serves 6people
Ingredients
4
Chicken Breasts
3
tbsp of Butter
4
tbsp of Flour
1
cup Chicken Broth (I use water from where I cooked the chicken + 1 bouillon cube)
1
cup milk
1/2
tsp salt
1/2
tsp paprika
1/2
tsp pepper
1
medium white onion
1
can water chestnuts
1 1/2
tsp McCormick Curry Powder (sometimes I add up to 3 tsp, depending on taste and strength of powder)
Batch of Broccoli
Directions
1.
Cook Chicken breasts reserving 1 cup of the broth. I usually do this the day before so it cuts easier. Also, add 1 bouillon cube to the reserved broth while it is still warm.
2.
Chop onion into large bite size chunks (like you might find in a Chinese dish)
3.
Melt butter in pan; add flour a little at a time until you have a thick paste.
4.
Add chicken Broth and milk.
5.
Add all dry ingredients.
6.
Add onion and water chestnuts.
7.
Bring all this to a boil and then turn the heat back down to a slow simmer. Cook until it gets thick and onion is al dente. Stirring frequently.
8.
While curry is simmering steam your broccoli.
9.
Finally add Chicken. Cook only long enough to get the chicken thoroughly reheated. Cooking too long will cause the chicken to shred, and you don't want that.
10.
Serve over cooked broccoli (instead of rice).
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