curry chicken

By t1bishop

wonderful!

Ingredients

• 3 pounds boneless skinless, about 4 whole breasts
• 2 cups rich chicken stock preferably homemade
• 4 tbls butter
• 2 cups coursely chopped white onion Vidalia
• 2 tlbs curry powder plus more
• 1 cup canned coconut milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tbls minced crystallized ginger
• I teaspoon turmeric
• 1/2 teaspoon ground cloves
• 1 tablespoon crushed dried mint
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup fresh lime juice
• 1/2 cup heavy cream

Preparation

Step 1

1. Place the chicken breasts in a large saucepan with the stock. Bring it to a boil. reduce the heat to very low, and simmer the chicken, covered. about 10 to 20 minutes or until it is cooked through but still moist and tender. Remove the chicken from the broth and let it cool. Strain the broth, and reserve 1 cup. (Save the rest for another recipe.) Cut the chicken into 1 inch cubes.
2. Melt the butter in a large flame prof casserole and cook the onion for 5 minutes. stir in curry powder, coconut milk, and reserved I cup of chicken broth. Add the salt, pepper, ginger, tumeric, cloves, and mint, and cook the sauce, covered over low heat for 30 minutes.
3. Add the cubed chicken and continue cooking for 10 minutes. Dissolve the cornstatch in the water in a small bowl. Stir in 1/2 cup of the sauce, Stir the mixture back into the chicken and cook, stirring until it is slightly thickened.
4. Just before serving, stir in the lime juice and then the cream. Serve the curry on hot rice, with a variety of condiments,