Bombay Chicken Curry

1/2 c. butter, melted
1 c. onion, diced
1 clove garlic, minced
1/4 c. flour
2 T. curry powder
1 t/ salt
1/4 t. pepper
1/4 t. ground ginger
1/4 t. cayenne pepper
3 c. water
2 c. cooked chicken, chopped

In a medium sauce pan, sauté onion and garlic in butter. Add flour, curry, salt, pepper, ginger and cayenne. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken; simmer for 20-30 minutes, stirring occasionally, until sauce is bubble and slightly thickened. Cool completely; freeze, using the freezer bag method.

On the serving day, thaw completely. Reheat over medium heat until heated through. Serve over rice with desired variety of toppings, such as mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapples chunks or flaked coconut. From Don’t Panic More Dinner’s in the Freezer.

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