Classic Curried Chicken
|Half and half||1 1⁄2 Cup (24 tbs)|
|Curry powder||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Chicken breast halves||4 , skinned, boned and cut into bite size pieces|
|Assorted condiments||2 Tablespoon (Adjust Quantity As Needed)|
|Hot cooked rice||2 Cup (32 tbs)|
Dredge chicken in flour; brown chicken in butter in a large skillet.
Remove chicken, reserving drippings in skillet.
Set chicken aside.
Saute onion, celery, and raisins in reserved drippings until tender; add chicken broth.
Cook, uncovered, over low heat 5 minutes.
Stir in half and half, curry powder, salt, and pepper.
Simmer, uncovered, 10 minutes.
Add chicken, and simmer 10 minutes.
Serve over rice with several of the following condiments: flaked coconut, toasted almonds, peanuts, chutney, chopped green pepper, chopped hard cooked egg, crumbled bacon.