try this one, just add sliced mushrooms
CHICKEN ELIZABETH WITH CREAM CURRY
SAUCE
2 young roasting hens or 6 to 8 breasts
1 c. white wine
1 bay leaf
1 sprig parsley
1 tsp. thyme
1 carrot, halved
SAUCE:
1 tbsp. oil
1 sm. onion, chopped
1 tbsp. curry powder
1 1/2 tsp. tomato paste
3/4 c. dry red wine
1/2 c. water
1 bay leaf
1 tsp. sugar
1/4 tsp. lemon juice
2 tbsp. apricot puree
1 1/2 c. mayonnaise
3 tbsp. whipping cream (lightly whipped)
Place chicken in large pot with wine and seasonings. Add water to cover. Poach until tender. Cool in liquid. Remove chicken from bones in large pieces. Set aside.
SAUCE: Saute onion in oil 3 to 4 minutes. Add curry, simmer 2 minutes. Add wine, wter, tomato paste, bay leaf and bring to a boil. Add sugar and lemon juice. Simmer 5 to 10 minutes. Remove from pan and let cool. Blend the curry mixture with mayonnaise and apricot puree and adjust seasonings, if necessary. Mix in whipped cream. Toss chicken with sauce. Serve chilled. This lovely, delicate dish is well worth the effort. Serves 4 to 6.Does anyone have a recipe for curried chicken, made with mushrooms, heavy cream served over rice?
yes......kinda.
1 large tub of sour cream
1 can cream of mush soup
1/2 can of milk
curry powder
pre cooked chicken -1 pound
5 fresh small mushrooms
mix soup and sour cream in large skillet add milk in slow. put in curry to taste. cut up chicken and add to the sauce. cook slow for 10 min add mushrooms, and cook for 5 min. I serve it ove buttered egg noodles btu you can put it on rice
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