Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Chicken & Turkey
Amount Measure Ingredient -- Preparation Method
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6 chicken breast halves
1/2 cup all-purpose flour
3 tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic -- finely minced
1 to 2 Tbsp curry powder -- * see note
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
2 tablespoons lime (or lemon) juice
2 cups chicken broth
Roll each breast piece in flour to coat completely. melt the butter in a
large skillet. Add the chicken pieces and brown lightly on all sides. Remove
and place in an oven-safe baking dish. Add the chopped onion and garlic to
the butter remaining in the skillet and cook until onion is golden. Add the
curry powder, salt, ginger, cinnamon, and pepper and cook for 2 or 3 minutes
while you stir constantly. Add the chicken broth all at once and, using a
small whisk, stir into a smooth sauce. Pour the sauce over the chicken
breast pieces, cover and bake at 350F for 1 hour. Carefully pour the sauce
off the chicken and into a small saucepan and add the lime or lemon juice.
Keep the chicken warm while you bring the sauce to a boil and reduce its
volume slightly. To serve, arrange the chicken on a bed of rice pilaf and
pour some of the sauce over it. The rest of the sauce can be served
separately. (The sauce can be strained to remove onion and garlic if you like.)
YIELD: 6 servings
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NOTES : * You can also make your own, see the Curry Powder recipe.
Says Barbara Hill: "Unlike most chicken curries, this is not pieces of
chicken in a thick sauce flavored with curry powder. Rather it is whole
chicken breasts baked in quite a thin curry sauce."
