Curried Chicken And Rice
|Half and half||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Dry sherry||6 Tablespoon|
|Curry powder||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Cubed cooked chicken||2 Cup (32 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
1. Preheat the oven to 350°F. Put the half-and-half and butter into a 1-quart saucepan over moderate heat and bring to a boil.
2. In a small bowl, combine the cornstarch and sherry, and slowly add to the saucepan, stirring vigorously to prevent lumping. Add the curry powder and salt, and the cayenne pepper if used, and cook until the sauce has boiled and thickened—about 3 minutes. Add the chicken, stir, and remove from the heat.
3. Gover the bottom of a buttered 8"x8"x2" baking dish with the rice, and pour in the chicken mixture. Bake, uncovered, for 15 minutes.