This is a delightfully mild dish that caters to young taste buds. Both of my boys enjoy this, and it makes the house smell divine!
This recipe makes 4 servings. I quadruple this recipe and freeze 3/4s
1T. olive oil
1.75lb. Boneless, skinless chicken breasts
1/2 stick butter
1/2c. chopped onion (as a timesaver, I used frozen chopped onions)
1T. curry powder
1.5t. minced ginger
1.5t. minced garlic
1.5t. sugar
1.5t. chicken bouillon granules (I use ‘Better than Bouillon’ Chicken Base)
1/4c. flour
1c. water
1c. milk
Salt to taste
1.5t. lemon juice
1. Cut chicken into bite size pieces. Heat olive oil and cook in skillet until cooked through. Remove from heat and set aside.
2. While chicken is cooking, melt butter in a saucepan on medium heat. Add onions and cook, stirring until soft, about 5 minutes. Add ingredients down the list through bouillon. Cook and stir for a couple more minutes. Add flour and stir. Will be like a paste. Slowly add the water and the milk. Continue stirring until sauce has thickened. Add salt to taste. Add lemon juice after the sauce has thickened.
3. Serve immediately with toppings of raisins and almonds. (There is a bunch of different toppings you can use…)
4. If you want to freeze, cool chicken and curry. Place the chicken in a gallon freezer bag and pour the curry over it. Freeze.
David quote: “It was so good, I am going back for a second bowl right now!!!”