We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.
- Saute onion in butter with curry powder.
- Blend in flour and other seasonings.
- Cook on low until smooth.
- Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
- Bring to boil. Boil for one minute or until thickened while stirring.
- Stir in chicken and lemon juice.
- Serve over rice.
Yum!!!!! So easy! I used leftover chicken from a roasted chicken, last night and through in some red pepper flakes to spice it up even more. What a kick! Love this soooooooooo easy recipe.
I have to disagree with Leah, in my opinion this doesn't taste much like Coco Ichibanya at all (that place prompted my search for a curry I could make on my own-how else would I be able to have yummy curry after we move?). But, from what I can see this recipe wasn't shared as a copycat recipe of Coco Ichibanya. So, that being said, I think it was really good. I tried it after I made it, and wasn't impressed. Reheated for lunch the next day, and found it pretty appealing. It must be a curry-thing: try it once, diss it. Try it twice, it's ok. Try it 3 times, you love it! This recipe was easy to follow and I think it turned out pretty good. I added a bit more curry powder to mine, and since I couldn't decide if I wanted to go with just milk & broth or coconut milk & broth, I combined some of all 3 & that turned out well. Not sure if my husband will try it since he is hooked on Coco Ichibanya, but I think it will work fine for me when I no longer live on Okinawa and want some curry! Thank you for posting, this was easy & tasted great.
We love curry (anyone who looks at my recipes has probably figured that out!!) but I must admit that sometimes I do tend to forget that simple ones are equally tasty too.
This is very similar to one that I make already, with the exception of the milk. I would never have dreamed of using plain old cows milk (coconut being the obvious choice!), but it really is very good, and brings a nice subtle creaminess to the dish.
I poached some chicken breasts off for this, and used the poaching liquor for the stock (very economical!).
This dish has great flavour and so quick and easy that even my DH (the master of disaster when it comes to cooking!!) could probably pull this off with ease!!
An absolute keeper, thanks Sweets.