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Curried Chicken Raj
Ingredients
- 2 whl roaster breasts 2 and 1/2 to 3 pounds each
- 1/2 c. butter or possibly margarine
- 8 c. chicken broth
- 3/4 c. raisins
- 1/4 c. curry pwdr
- 1/2 c. flour
- 1 1/4 tsp salt or possibly to taste
- 1/4 tsp Cayenne pepper or possibly to taste
- 1/4 tsp grnd pepper
- 2 c. light cream or possibly half and half
- 1/4 c. chopped fresh parsley Puffed Pastry Hearts (see recipe) or possibly toast
Directions
- Chutney, slivered toasted almonds, other condiments, optional In 4-qt Dutch oven or possibly large, deep skillet over high heat, bring chicken broth to a boil. Add in roaster breasts and sufficient water to cover, if necessary. Reduce heat to low; simmer chicken for 70 min. Cold chicken in broth. Remove meat and cut into 1/2-inch cubes; throw away skin and bones. Reserve 3 c. broth for recipe; save remainder for another use.
- In same Dutch oven or possibly skillet over medium-high heat, heat butter, stir in chicken, raisins, and curry pwdr; saute/fry for 1 minute. Stir in flour, seasonings, reserved 3 c. broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 min, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or possibly toast points, accompanied by chutney, toasted almonds, or possibly other condiments, if you like.
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