| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts; cooked | |
| 3 | tb | Butter |
| 1 | Clove garlic; crushed | |
| 1 | c | Chopped onion |
| 3 | ts | Curry powder |
| 1/4 | c | Flour |
| 1/4 | ts | Cardamom |
| 1 | ts | Ground ginger |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Grated lime peel |
| 2 | tb | Lime juice |
| 1/4 | c | Chutney |
| 2 | c | Water |
INSTRUCTIONS
Melt butter and saute onion, garlic and curry powder. Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Gradually stir in the water, lime peel and lime juice. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in chicken and chutney. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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