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Ingredients
1
pound
chicken breast
(cut into thin slices)
1
tablespoon
olive oil
1
tablespoon
butter
(or olive oil)
2
tablespoons
onion
(finely chopped)
1
teaspoon
curry
(more or less to taste)
1 ½
tablespoon
flour
(all purpose or gluten free)
⅓
teaspoon
salt
⅓
teaspoon
sugar
dash ground ginger
½
cup
chicken broth
½
cup
milk
½
teaspoon
lemon juice
4-6
cups
steamed rice for serving
Instructions
In a large skillet heat olive oil over medium high heat. Add chicken and cook until almost all pink is gone. Remove from pan.
Melt butter in the skillet. Add onion and curry powder and sauté. Blend in flour and other seasonings. Cook until all is smooth.
Add broth and milk. Bring to a boil and cook for 1 minute, stirring constantly. Add chicken and lemon juice and cook until chicken is heated.
Serve over rice with choice of condiments suggested in notes. Let each person choose condiments and sprinkle over curry as desired.
Notes
Suggested condiments to serve with the curry: raisins, chopped salted peanuts, chopped hard-boiled egg, bacon bits, chopped sweet or sour pickles, sweetened coconut flakes, chutney, chopped green onion, chopped fresh cilantro