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| |
| 1½ Tbs |
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Butter |
|
| 1 medium |
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Onion, finely chopped |
|
| 1 or 2 cloves |
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Garlic, minced |
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| 1 piece |
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Fresh ginger the size of a quarter, finely chopped |
|
| 1 Tbs |
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Curry powder |
|
| ½ tsp |
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Brown sugar |
|
| 2 Tbs |
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Flour |
|
| 1 can (14 oz) |
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Coconut milk |
|
| ½ cup |
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Chicken broth (or more if needed) |
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|
|
Sea salt to taste |
|
| 2 cups |
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Chopped cooked chicken |
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| |
| 1 |
Melt butter in saucepan. Add the onion, garlic and ginger and saute until lightly browned. |
| 2 |
Add the curry and sugar and continue to cook for another minute. |
| 3 |
Add the flour and stir. Gradually add the coconut milk, stirring constantly. |
| 4 |
If the sauce is too thick, add broth to thin. (Do not cook on too high heat or the coconut milk will separate.) Add salt to taste. |
| 5 |
Add the cooked chicken and cool. |
| 6 |
Refrigerate overnight and reheat before serving. |
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| Yield: Serves 4 to 6 (maybe!) |
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| Cooking Tips |
| Try for "10 boy curry" - that means 10 condiments. Suggestions: chopped green onions, bacon bits, candied ginger, chopped nuts (any kind) chutney, chopped hard-boiled eggs, etc. |
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