Thursday, February 09, 2006

Stir Fried Curried Chicken©

This is a fairly quick recipe to make and it is very rewarding. It does require a little pre-planning, as you will need to toast the coconut flakes in the oven.



2 Boneless/Skinless Chicken Breasts Partially Frozen and Cubed
3 TBS peanut Oil

1 Cup Rice
1 TBS Dried Onion Flakes
1 Package Onion Soup

½ Cup Raisins
½ Cup REAL Bacon Bits (Fry bacon to crisp and drain on paper towels then break up)
½ Cup Crushed Spanish Peanuts
½ Cup Shredded, Toasted Coconut Flakes
½ Cup Dried Bananas
½ Cup Dried Apples
¾ Cup Indian (Bengali) Chutney (Mangoes-Papaya)
4 Hard Boiled and Chopped Eggs

White Sauce

2 TBS Peanut Oil
2 TBS Butter
1 TBS Curry Powder
1 Cup Milk


In a medium pan, add 3 TBS peanut oil, and sauté cubed chicken. In the WOK, add rice, dried onions, and the onion soup mix; cover the rice with water and cover the WOK. Turn to high and bring to a boil. Stir when it first comes to a boil. Reduce heat to the lowest possible setting and let steam for 15-minutes.

When rice is almost done cooking, make the white sauce. Melt the butter, remove from heat and whisk in the flour and the curry powder. When well blended and pasty, add milk. Return to heat and whisk until thickened. Add more milk if necessary.

Add remaining ingredients to the rice along with the white sauce. Stir well and serve immediately.

If you prefer, you can always make a clear sauce by using one can of chicken broth and enough corn starch and water to thicken it.


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