One of our family favorites is a chicken curry sauce that we eat over rice and then pile high with yummy toppings.
It’s one of the recipes we octuple, which means when we make it, we are using 1 cup of curry powder, a gallon of chicken broth and 2 quarts of cream. What’s not to love?!
Some of the kids like it super spicy, some don’t. We aim for the middle and have extra hot sauce and pepper flakes at the table.
Here are the amounts for a single batch:
1/4 C butter
1 large onion
1 clove garlic
2 Tbsp curry powder
4 Tbsp flour (we use gluten-free with no problem)
2 Tbsp cornstarch
2 tsp sugar
1/2 tsp salt
dash cayenne
2 C chicken broth
1 C cream
Melt butter in a heavy pan over medium heat; add onion, (chopped) and saute until limp. Stir in garlic (mashed) and curry powder; cook about 1 minute more. Add flour, cornstarch, sugar, salt, and cayenne; stir over medium heat until blended and bubbly. Gradually stir in chicken broth. Cook until thickened and bubbly. Add cut-up chicken (amount varies – probably 1-2 C would be enough here). Stir frequently until chicken is cooked (doesn’t take long), then add whipping cream; blend and serve. Yum!
We add toppings like:
- raisins
- craisins
- coconut
- cashews
- crushed pineapple
- mandarin oranges
- sliced water chestnuts
- sliced black olives
- fresh bananas
- green onions
- avocados
- cucumbers
- tomatoes
Enjoy! We always do!
