Curry Chicken

Name: Curry Chicken
Ingredients: 14 cup butter; 12 cup sweet onion, cubes; 5 tablespoons curry powder; 12 cup flour; 1 quart warm chicken broth; 1 12 cups chaokoh coconut milk; 3 kaffir lime leaves; 1 tablespoon viet huong three crabs fish sauce; 1 cup russell potato, parboil; 12 cup frozen peas and carrot; 12 frozen string beans, half; 12 chinese style steam chicken, bite size pieces; 14 cup whole cashew nuts; 18 cup golden raisin; salt; pepper; onion and garlic powder; ginger powder

18 ingredients

7 steps

Ingredients

14 cup butter
12 cup sweet onion, cubes
5 tablespoons curry powder
12 cup flour
1 quart warm chicken broth
1 12 cups chaokoh coconut milk
3 kaffir lime leaves
1 tablespoon viet huong three crabs fish sauce
1 cup russell potato, parboil
12 cup frozen peas and carrot
12 frozen string beans, half
12 chinese style steam chicken, bite size pieces
14 cup whole cashew nuts
18 cup golden raisin
salt
pepper
onion and garlic powder
ginger powder

Directions

1

In a large saute pan add butter, onion and curry powder saute until the butter is melted and flour to form a white roux and slowly add in the chicken broth and coconut milk to form a sauce.
2

Add in the kaffir lime leaves and stirring with a whisk at all time.
3

Add in the chicken meat and simmer for 20 minutes and stirring with a wooden spoon.
4

After the cooking time is up taste the sauce to seasoning and granulated garlic and onion mix and ginger powder adjust to taste.
5

Pour in the fish sauce, potatoes, sting green beans and pea and carrot and combine and bring back to simmer for 10 minutes.
6

Remove the kaffir lime leaves.
7

Salt and pepper to taste and blend in cashew nut and golden raisin and serve over hot rice.