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Please Fave the Original Submission here.
A very 'pro' dish from
!
This is a curry sauce that's a little simpler than traditional curry. Traditional curry is made with coconut milk, but this is a simple roux.
Ingredients:
Two boneless chicken breasts
One can of chicken broth
Two TBSP butter
Two TBSP flour
Two cups of half & half
Curry powder
Salt
Rice (made to your liking)
In a large pan, boil the two chicken breasts until they are thoroughly cooked. Slice them into bite sized pieces.
In a sauce pan, melt the butter then add the flour. Cook it for a couple of minutes or so, until its golden brown. Add the half & half and bring to a simmer. Stir until the sauce gets rich. Season with curry powder and salt to taste. Add the chicken to the sauce and serve over rice.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A very 'pro' dish from
!******************************This is a curry sauce that's a little simpler than traditional curry. Traditional curry is made with coconut milk, but this is a simple roux.
Ingredients:
Two boneless chicken breasts
One can of chicken broth
Two TBSP butter
Two TBSP flour
Two cups of half & half
Curry powder
Salt
Rice (made to your liking)
In a large pan, boil the two chicken breasts until they are thoroughly cooked. Slice them into bite sized pieces.
In a sauce pan, melt the butter then add the flour. Cook it for a couple of minutes or so, until its golden brown. Add the half & half and bring to a simmer. Stir until the sauce gets rich. Season with curry powder and salt to taste. Add the chicken to the sauce and serve over rice.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 366 x 298px
File Size 24.5 kB
From Chris:
For the rice to be formed into a cylinder, you can use either a cookie cutter or an opened soup can (that's opened at both ends)
But you're right on the chicken broth - my bet is, however, that right where Titus says:
"In a large pan, boil the two chicken breasts until they are thoroughly cooked. Slice them into bite sized pieces."
I would bet my chef's hat they're boiled in the chicken broth . (Though speaking for myself, I'd lean more to a 'poaching', since a hard boiling might make them a bit tough.)
For the rice to be formed into a cylinder, you can use either a cookie cutter or an opened soup can (that's opened at both ends)
But you're right on the chicken broth - my bet is, however, that right where Titus says:
"In a large pan, boil the two chicken breasts until they are thoroughly cooked. Slice them into bite sized pieces."
I would bet my chef's hat they're boiled in the chicken broth . (Though speaking for myself, I'd lean more to a 'poaching', since a hard boiling might make them a bit tough.)
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