(Adapted from a recipe in Sunset’s Fresh Ways with Chicken)
Serves 2 (doubles easily)
2 tablespoons butter
Melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the curry powder, cook for 2 minutes, stirring. Add the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat and gradually stir in the milk. Return the pan to the heat and cook, stirring, until the sauce has thickened. Stir in the cayenne pepper, sherry and chicken and cook for a couple of minutes until the chicken is heated. Taste for seasoning and add salt, if needed.
Serve over rice with your choice of condiments.
Chutney (I especially like Patak’s which is made
with sugar, not corn syrup)
thinly sliced green onions