Bee Hive Restaurant Chicken Curry
![Bee Hive Restaurant Chicken Curry](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTY2NzMsInB1ciI6ImJsb2JfaWQifX0=--a99bfa6b6afb939a2da9e6715252bd1aa0b74bb4/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_92d32cac325a16630f64.jpg)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
butter
clarified (slowly melted, with foam and solids removed) or vegetable oil |
|
4 | each |
chicken breasts
boneless |
|
1 | x |
all-purpose flour
for dredging |
*
|
2 | tablespoons |
onions
chopped |
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
2 | tablespoons |
curry powder
|
|
1 | x |
red pepper flakes
to taste (optional) |
*
|
½ | cup |
light cream (half&half)
|
|
1 | cup |
chicken broth
|
|
½ | cup |
cashew nuts
|
*
|
¼ | cup |
golden raisins
|
|
1 | tablespoon |
coconut
shredded or grated |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
butter
clarified (slowly melted, with foam and solids removed) or vegetable oil |
|
4 | each |
chicken breasts
boneless |
|
1 | x |
all-purpose flour
for dredging |
*
|
3E+1 | ml |
onions
chopped |
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
3E+1 | ml |
curry powder
|
|
1 | x |
red pepper flakes
to taste (optional) |
*
|
118 | ml |
light cream (half&half)
|
|
237 | ml |
chicken broth
|
|
118 | ml |
cashew nuts
|
*
|
59 | ml |
golden raisins
|
|
15 | ml |
coconut
shredded or grated |
*
|
Directions
Heat butter or oil in large sauté pan over medium heat.
Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes.
Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes.
Stir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews.
Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes.
Serve with white rice.