Recipes inspired by India, Asia, Europe, Chicago and the Adirondacks, from the Official Reznicek-Guibord Family Cookbook.

April 08, 2003

Chicken Curry a la Guibord

  • 3 T. butter, vegetable oil or ghee (clarified butter)
  • 1 large chopped onion
  • 1/2 cup nuts - cashews or sliced almonds
  • 3 cloves garlic, chopped - or bottled chopped garlic, or garlic paste (available in some markets)
  • 1 tsp. crushed fresh ginger (if desired)
Melt butter or oil in a large covered saucepan and then add nuts. Brown gently over medium heat. Add onions, garlic and ginger (if used) saute until onions are clear. Add:
  • 3 T. Patak's curry paste (or mild curry paste)
  • 1 lb. chicken breast, sliced into small pieces
Toss chicken with curry paste and onion mixture until opaque; then add:
  • 2 cubes chicken bouillon
  • 3 c. water
Bring mixture to a boil, and simmer over medium-low heat 10-15 minutes. When chicken is tender, thicken with
  • 1/4 cup flour (mixed with a small quantity of water to prevent lumps)
Simmer for an additional 5-10 minutes, serve hot with flatbread (naan or pita), rice and a selection of accompaniments like relishes, sambals, raita or pickles. The sauce should be slightly thickened at this point; and makes an excellent gravy over rice, noodles, potatoes,etc.

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