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Bee Hive Restaurant Chicken Curry
| Ingredients | |||
| 1/2 | cup | butter, clarified (slowly melted, with foam and solids removed) or vegetable oil | |
| 4 | each | chicken breasts, boneless | |
| 1 | flour, for dredging | ||
| 2 | tablespoon | onion, chopped | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 2 | tablespoon | curry powder | |
| 1 | hot pepper flakes, to taste (optional) | ||
| 1/2 | cup | half-and-half | |
| 1 | cup | chicken stock | |
| 1/2 | cup | cashews | |
| 1/4 | cup | golden raisins | |
| 1 | tablespoon | coconut, shredded or grated | |
Directions: | |||
| Heat butter or oil in large saute pan over medium heat. Dredge chicken lightly in flour and brown lightly on one side, about 3 minutes. Turn and brown on other side. Add chopped onion, salt and pepper to taste, curry powder and pepper flakes. Srir briefly and add chicken stock and half-and-half. Stir and add coconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes. Serve with white rice. | |||
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