Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

This is a great plating example from !

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Please Fave the Original Submission here.

A very 'pro' dish from titus101 !

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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.


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Chefs note:

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.)

Reply

Titus101

Oh, whoops. I'll change that on the original submission then see about making the correction here. You boil the chicken breasts in chicken broth. Thanks for bringing that to my attention.