Curry Chicken

We cook this recipe when I was work at one of the restaurant.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1⁄4 cup butter
• 1⁄2 cup sweet onion, cubes
• 5  tablespoons curry powder
• 1⁄2 cup flour
• 1  quart  warm chicken broth
• 1 1⁄2 cups  chaokoh coconut milk
• 3  kaffir lime leaves
• 1  tablespoon  viet huong three crabs fish sauce
• 1  cup  russell potato, parboil
• 1⁄2 cup  frozen peas and carrot
• 12  frozen string beans, half
• 1⁄2  chinese style steam chicken, bite size pieces
• 1⁄4 cup  whole cashew nuts
• 1⁄8 cup golden raisin
•  salt
•  pepper
•  onion and garlic powder
•  ginger powder

Directions

1. In a large sauté pan add butter, onion and curry powder sauté 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. Add in the kaffir lime leaves and stirring with a whisk at all time. Add in the chicken meat and simmer for 20 minutes and stirring with a wooden spoon. After the cooking time is up taste the sauce to seasoning and granulated garlic and onion mix and ginger powder adjust to taste. Pour in the fish sauce, potatoes, sting green beans and pea and carrot and combine and bring back to simmer for 10 minutes. Remove the kaffir lime leaves. Salt and pepper to taste and blend in cashew nut and golden raisin and serve over hot rice.