Mom’s Musings

For this week’s Thursday 13, I’m presenting you with a recipe from one of my favorite cook books, The Warehouse Gourmet by Kati Neville and Lindsay Tkacsik. This excellent cook book is available at www.warehousegourmet.com.

Ingredients:

1 tray (about 6 pounds) boneless, skinless chicken half-breasts

1 cup (2 sticks) butter

2 cups (2 medium) chopped onion

¼ cup curry powder

2 Tablespoons minced ginger

2 Tablespoons minced garlic

2 Tablespoons sugar

2 Tablespoons chicken bouillon granules

1 Tablespoon salt

1 cup flour

4 cups water

4 cups milk

2 Tablespoons lemon juice

3 one-gallon freezer bags, labeled

Rinse and trim chicken breasts as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink. Remove from heat and cool. Divide cooled chicken evenly among freezer bags.

Meanwhile, in a separate large saucepan, melt butter over medium heat. Cook onion in the butter until it is soft. Add curry powder, minced ginger, minced garlic, sugar, chicken bouillon granules and salt; cook and stir for two minutes. Add flour; cook and stir two minutes more. Mixture will be like a paste. Gradually add the water and milk; cook, stirring constantly until the sauce has thickened. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.

Divide cooled sauce evenly over the chicken. Seal and freeze.

Makes 3 entrees, 4 to 6 servings each.

To cook one entrée:

Completely thaw one entrée in the refrigerator. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer. Do not boil.

The cook book authors recommend that you serve this curry over rice, and provide toppings to sprinkle over the curry, such as toasted almonds, fresh apple pieces, pineapple tidbits, raisins, dried cranberries, chopped green onion, chutney and/or sweet chili sauce.

This entry was posted on Wednesday, October 8th, 2008 at 9:07 pm and is filed under Recipes, Thursday Thirteen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.