CURRIED CHICKEN 2
Sauce:
2-4 tbsp. spicy curry powder (Jamaican)
3 tbsp. flour
1 can chicken or vegetable stock
1/4 stick of butter
cayenne pepper powder to taste
salt to taste (if using chicken stock, not much salt is needed)
Stir-fry:
1 large sweet chopped onion (vidalia)
1 small yellow pepper, choopped
2-3 large yellow potatoes, cubed
1 1/2 pounds chicken or pork chopped in 2 inch strips.
Oil - just enough to coat big frying pan or wok
Procedure:
To make sauce, melt butter in a good sized sauce pan on medium high heat.
allow it to just burn. Stir in curry powder and flour slowly, until it is clumpy and very thick.
Cook for 3 minutes, constantly turning with a spoon.
Slowly add 1/4 of the stock, stirring out the clumps and reduce heat to medium.
Add cayenne pepper and salt if needed. Continue to stir and add stock slowly over the next 30 minutes.
at the same time, boil chopped potatoes in salted water. boil 5 minutes, and drain.
when sauce is halfway done (15 minutes), heat oil in wok. when oil is hot add onion and pepper.
fry for 5 minutes, stirring. add black pepper to taste. when vegetables are soft, add chicken or pork.
fry for 3-5 minutes, until tender, and reduce heat. add potatoes. when sauce is done, add it to the wok.
cook all ingredients together for 15 minutes on medium heat.
Add water if sauce gets too thick. serve over basmati rice.
For color, top with sliced scallions and a sprinkle of paprika. It looks great with the bright yellow curry.
serves 4-5
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