INGREDIENTS

INSTRUCTIONS

Directions: Place chicken in a large pot and cover with water. Add 2 or
more cubes of chicken bouillon and boil chicken until done. Remove chicken
from broth, allow to cool then dice; reserve broth. In a large skillet make
a roux using approximately 2 Tablespoons butter or other shortening and 4
or more Tablespoons of flour. To make the roux, melt the butter over medium
to medium high heat and whisk in the flour. Cook until the butter flour
mixture is golden yellow and bubbly. Pour several cups of the chicken broth
into the roux and whisk. Sauce will thicken as it cooks. Add more broth
until you have a light sauce. Add a dollop of milk (about 1/8 to 1/4 cup).
If you want to thicken the sauce, dissolve a small amount of flour in water
and add that to the sauce (just adding flour directly to the sauce will
make it lumpy). When sauce is at the desired consistency (dictated only by
your own tastes) slowly add curry powder. I use about 1 teaspoon per 2 cups
of sauce, but add only until you like the taste. Add the diced chicken and
whatever cooked vegetables you have on hand to the sauce and heat through.
Serve over a bed of steamed rice.
This is a stove top variation of my favorite childhood meal. If you feel
like making a casserole this recipe can be prepared in several variations:
Variation 1: Curried chicken and broccoli bake. Boil and dice 2 pounds of
chicken. Make sauce as directed above. In a casserole dish layer broccoli,
chicken and curry sauce. Top with breadcrumbs and bake at 325 F for
approximately 30 minutes. Serve with rice.
Variation 2: Curried chicken pot pie. Boil and dice 2 pounds of chicken.
Make sauce as directed above. Mix together chicken, sauce and your choice
of veggies. Either bake in a 2 layer pie crust or place in a casserole dish
and top with biscuit dough (home made, from a mix, or canned). Cook
according to directions for pie crust or biscuits.
Variation 3: Curried veggies. Omit chicken and make a sauce using a can of
chicken broth. Add cooked veggies, and, if desired, tofu chunks; potatoes
are especially good in this. Serve with steamed rice or oriental type
noodles.
Be creative, have fun and enjoy.
Posted to EAT-L Digest 03 Sep 96
From:    Andi Hosler <adh@ASCIENCES.COM>
Date:    Wed, 4 Sep 1996 12:04:01 -0400

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