Bee Hive Restaurant Chicken Curry

Recipe By : Cincinnati Enquirer Food Section 9/6/98 (Chef’s Secret)
Serving Size : 4

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 other 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 coconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring occasionally, until sauce thickens, about 10 minutes. Serve with white rice.
Chicken Curry Recipes

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