A Family Favourite

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As promised yesterday, here is the recipe for cold curried chicken.

Cold Curried Chicken

3 – 4 chicken breast fillets (around 800g)
1 onion, finely diced3 tablespoons butter
3 – 4 tablespoons flour
900ml chicken stock
Juice of 1 lemon
2 tablespoons red currant jelly
150ml cream
Salt and pepper

Cold cooked rice
French dressing

Steam the chicken and shred into bite-sized pieces.  Place in a shallow serving dish.

Melt butter, add onion and cook until soft.  Add curry powder and cook for 5 minutes.  Add flour and cook for another 2 – 3 minutes.Gradually add the stock and stir until blended well.  Bring to the boil while stirring then simmer for 30 minutes.  Add lemon juice and red currant jelly.  Mix well and allow to cool.  Stir in cream and season to taste.  Pour over the chicken and chill before serving.  Toss the rice in a little french dressing before serving.

Unfortunately, there are no photographs at present although I may add some in the future when I next make this recipe.

I have successfully made this gluten-free by using gluten free flour to thicken it.  You may need a bit more flour if using gluten free.  I also substituted evaporated skim milk instead of the cream.  You can make your own evaporated milk using equal parts of milk powder and water.  If you want it a bit creamier just add more milk powder.

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