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September
24
2006

CURRIED CHICKEN

[ JO’S KITCHEN ]

1 CHICKEN [ 1.5 to 1.7kg]

2 LARGE STICKS CELERY

1 LARGE ONION

1 CAPSICUM

1 LARGE CARROT

125g BUTTER

2 TEASPOONS CURRY POWDER

PLAIN FLOUR

WATER

3 TABLESPOONS SOY SAUCE

SALT

STEAM OR MICROWAVE CHICKEN, COOL, REMOVE MEAT FROM BONES & SHREAD INTO THIN STRIPS.

THINLY SLICE CELERY, FINELY CHOP ONION & CAPSICUM. GRATE CARROT.

MELT 60g BUTTER IN FRYPAN. ADD CELERY, ONION, CAPSICUM & CARROT & SAUTE UNTIL TENDER. REMOVE FROM PAN.

MELT REMAINING BUTTER IN PAN, ALLOW TO COOL SLIGHTLY. ADD CURRY POWDER & SUFFICIENT FLOUR TO MAKE A DRY PASTE. GRADUALLY ADD WATER TO MAKE SAUCE [SAME CONSISTENCY AS GRAVY]. ADD SOY SAUCE THEN HEAT, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS.

ADD CHICKEN & VEGETABLES TO SAUCE & STIR THROUGH WELL.

Damian Asian , trackback 39 views

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