Michael "Dog3" Lonergan wrote:
> Yes, the Lord of the house decided to cook. He made his rendition of
> curried chicken. It was actually really good. However it lacked
> something. I'm hoping the terrific cooks on RFC can help me tweak the
> recipe. I'm not into the curry type sauces. Here goes:
>
> 1 1/2 cups half and half (I woulda used cream)
> 4 tablespoons butter
> 1 tablespoon cornstarch
> 6 tablespoons dry sherry (I woulda used white wine and drank the
> rest of the bottle)
> 1 teaspoon of really good curry powder
> 3/4 teaspoon of salt
> 1/8 teaspoon of Cayenne pepper (optional... my ass)
> 2 cups of cooked, cubed chicken (He used 3 pounds)
> 1 1/2 cups of cooked rice
>
> Preheat oven to 350. Put the 1/2 and 1/2 into a saucpan over medium heat
> with the butter and allow to boil. Butter an 8x8x2 baking pan.
>
> In a small bowl, combine the cornstarch and sherry. Slowly add to the
> saucepan above stirring vigorously to prevent lumping. Add curry, salt and
> Cayenne and cook until the sauce has boiled and thickened. Approx. 3
> minutes. Add the cooked chicken.
>
> Put rice and chicken in buttered pan and bake, uncovered 15-25 minutes.
>
> Okay, I may be insane but does this recipe scream for a fine dice of green
> pepper?
>
> Michael
>
> --
> "It requires a certain kind of mind to see beauty in a hamburger bun."
> _Ray Kroc, creator of the McDonald's franchise

I'd use coconut milk rather than half & half, fish sauce to taste,
about a tablespoon of palm sugar, curry paste rather than powder (red
or green), onion, garlic and peas, you've got to have peas.

Jessica