Chicken Curry and Rice

Name: Chicken Curry and Rice
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp salted butter; 1/4 cup white or sweet vadalia onion (optional); 3 tbsp flour; 3/4 tsp salt; 3/4 tsp sugar; 1/8 tsp ground ginger; 1 cup chicken broth; 1 cup 2% milk; 2 cups diced cooked chicken; 1/2 tsp lemon juice; 1 cup uncooked rice

Jeremy Smith @cook_112983163

Recipe from a family friend, Debbie S, that has become a family favorite.

Jeremy Smith @cook_112983163

Recipe from a family friend, Debbie S, that has become a family favorite.

Saved

Ingredients

30 minutes

4 servings

3 tbspsalted butter
1/4 cupwhite or sweet vadalia onion (optional)
3 tbspflour
3/4 tspsalt
3/4 tspsugar
1/8 tspground ginger
1 cupchicken broth
1 cup2% milk
2 cupsdiced cooked chicken
1/2 tsplemon juice
1 cupuncooked rice

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Steps

30 minutes

1

Make sure to cook and dice chicken all the way through before creating curry sauce. Browning chicken can help with the flavor. Can cook the day prior and keep in the fridge.
2

Prepare and cook rice based on packaging instructions in order to serve with chicken curry.
3

Saute onions in melted butter until soft in large saute pan that will be big enough for all ingredients except rice.
4

Add all spices and flour to the butter mixture. Cook briefly.
5

Add chicken broth first, THEN slowly mix in the milk. (Order is important) Stir til the sauce has thickened.
6

Add chicken and cook until it has heated through.
7

Serve over prepared rice. Parsley for garnish.