Bee Hive Restaurant Chicken Curry

* Exported from MasterCook *

Bee Hive Restaurant Chicken Curry

Recipe By : Cincinnati Enquirer Food Section 9/6/98 (Chef's Secret)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup clarified butter -- (slowly melted, with
-- foam and solids
-- removed) or
-- vegetable oil
4 boneless chicken breasts
Flour for dredging
2 tablespoons onion -- chopped
Salt and pepper -- to taste
2 tablespoons curry powder
Hot pepper flakes -- to taste (optional)
1/2 cup half-and-half
1 cup chicken stock
1/2 cup cashews
1/4 cup golden raisins
1 tablespoon shredded or grated coconut

Heat butter or oil in large saute pan over medium heat. Dredge chicken lightly
in flour and brown lightly on one side, about 3 minutes. Turn and brown on ot
her side. Add chopped onion, salt and pepper to taste, curry powder and pepper
flakes. Srir briefly and add chicken stock and half-and-half. Stir and add c
oconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring oc
casionally, until sauce thickens, about 10 minutes. Serve with white rice.



- - - - - - - - - - - - - - - - - -