Cookbook:Curry Chicken I: Difference between revisions
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{{recipesummary|Chicken recipes|4|15 minutes|2}} |
{{recipesummary|Chicken recipes|4|15 minutes|2}} |
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{{recipe}} |
{{recipe}} | [[Cookbook:Curry|Curry]] |
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'''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. |
'''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. |
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Revision as of 03:47, 19 August 2008
| Curry Chicken I | |
|---|---|
| Category | Chicken recipes |
| Servings | 4 |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry
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)