Here’s curried chicken fit for a maharajah-though I do understand that India they make a stronger sauce with more curry and ginger.If maharajah in your life happens to mention that fact,just tell him that I’ve developed this curry to please both American and Indian tastes.To create a really marvelous atmosphere,play some of the popular Indian raga records while serving this carry.Maybe some day a grateful maharajah will mail you a small elephant,or a candy box filled with jewels to show his appreciation.
Ingredients for this delicious curried chicken:
- 4 chicken breasts,skinned and boned
- salt and freshly ground black pepper to taste
- 1 tablespoon curry powder
- 2 tablespoons butter with a few drops of oil
- 2 tablespoons finely chopped shallots
- 1 cup chicken broth
- 3 tablespoons finely chopped almonds
- 1 teaspoon cornstarch
- 1/4 cup heavy cream
- Finely chopped fresh parsley
Accompaniments:Chutney-Kumquarts-Shreded Coconut-Banana Slices-Finely Chopped Green Pepper-Peanuts-Silvered Almonds.
Cooking method:Cut the chicken breasts in half and then in about 1-inch strips.Season with salt and pepper and the curry powder.In a heavy skillet melt the butter and oil until hot.Add the chicken and shallots and sauté both until lightly brown.Pour the chicken broth and the finely chopped almonds over it.Bring to a boil,reduce heat and simmer for 25 minutes.
Mix the cornstach with cream and pour it over the chicken and bring to a boil.Serve in an oval copper pan with some finely chopped parsley sprinkled over it.Serve curried chicken with white rice which has been cooked in chicken broth instead of water.Serve with the condiments around it.