Spicy Chicken Fondue
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
chili powder
|
|
| Curry sauce | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | teaspoons |
curry powder
mild |
|
| 3 | teaspoons |
all-purpose flour
|
|
| 1 ¼ | cups |
milk
|
|
| 6 | teaspoons |
mango chutney
|
* |
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
chili powder
|
|
| Curry sauce | |||
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1E+1 | ml |
curry powder
mild |
|
| 15 | ml |
all-purpose flour
|
|
| 296 | ml |
milk
|
|
| 3E+1 | ml |
mango chutney
|
* |
| 1 | x |
salt and black pepper
|
*
|
Directions
Cut chicken into ¾ inch pieces and mix with oil paprika and chilli powder.
Place chicken on a serving plate.
To make curry sauce heat oil in a saucepan.
Add onion and cook until soft.
Stir in curry powder and cook for 2 minutes then stir inflour.
Gradually stir in milk and bring slowly to the boil stirring all the time.
Continue to cook until sauce thickens.
Simmer for 5 minutes then add chutney and season with salt and pepper.
Serve hot with the chicken cooked in the hot oil.
