Cookbook:Curry Chicken I: Difference between revisions
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==Ingredients== |
==Ingredients== |
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* 1 Whole Cooked [[Cookbook:Chicken|Chicken]] |
* 1 Whole Cooked [[Cookbook:Chicken|Chicken]] |
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* |
* 2 tablespoons plain flour |
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* 1 Teaspoon of [[Cookbook:Curry|curry]] powder |
* 1 Teaspoon of [[Cookbook:Curry|curry]] powder (or to taste) |
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* 1 tin of Coconut milk or cream |
* 1 tin of Coconut milk or cream |
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* 1 brown [[Cookbook:Onion|onion]] |
* 1 brown [[Cookbook:Onion|onion]] |
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* 4 drops of [[Cookbook:Tabasco sauce|Tabasco sauce]] |
* 4 drops of [[Cookbook:Tabasco sauce|Tabasco sauce]] (or to taste) |
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==Procedure== |
==Procedure== |
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Revision as of 21:50, 15 October 2006
| Curry Chicken I | |
|---|---|
| Category | Chicken recipes |
| Servings | 4 |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat Recipes | Australia
Curry Chicken - This dish isn't that hot unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use thickening cream.
Ingredients
- 1 Whole Cooked Chicken
- 2 tablespoons plain flour
- 1 Teaspoon of curry powder (or to taste)
- 1 tin of Coconut milk or cream
- 1 brown onion
- 4 drops of Tabasco sauce (or to taste)
Procedure
- Cut onions fine and fry them.
- Add flour, curry, tabasco, and cream or coconut milk.
- Add chicken.
- Let Simmer for 10 minutes.
- Serve with rice.