My Mothers Chicken Curry Recipes

MOM'S CHICKEN CURRY

Steps:

• Saute onion in butter with curry powder.
• Blend in flour and other seasonings.
• Cook on low until smooth.
• Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
• Bring to boil. Boil for one minute or until thickened while stirring.
• Stir in chicken and lemon juice.
• Serve over rice.
• Enjoy!

MOM'S CHICKEN CURRY

Steps:

• 1. Add Larry's Garlic salt and pepper to diced chicken and brown in butter. When fully cooked add finally chopped onion, garlic, bay leaves, and finely chopped peeled apple.
• 2. When onions are cooked add flour and let the flour coat everything. Add curry, paprika and water.
• 3. When sauce is thick enough add raisins and bouillon cube. Let it cook on medium low or simmer for a while so that apples dissipate in the sauce.
• 4. At the end add heavy cream.
• 5. Serve with rice, peaches in their syrup, and a fine chutney.
• 6. If you decide to use coconut milk, you may want to cook it longer so some of the liquid evaporates to a thicker consistency or use less coconut milk than the full can.

MY MOTHER'S CHICKEN CURRY

Steps:

• Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
• Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
• Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
• Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.