Bee Hive Restaurant Chicken Curry
74
A savory dish that brings memories of India into your kitchen and onto your dinner plate.
Ingredients
| 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 |
* |
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.
