Chicken with Curried Cream Sauce Recipe
2 tbsp butter
2 tbsp flour
½ tsp curry powder (I think about 1 tsp is good, depending on how much curry you like)
1 cup chicken broth
¼ cup milk
2 tsp oil
1 small yellow squash sliced
1 small zucchini sliced
1 small onion thinly sliced
2 cups cubed cooked chicken (recipe originally called for turkey, if you would like)
½ tsp grated lemon peel
3 tbsp chopped cashews
In small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat; set aside.
In a large skillet, heat oil over medium-high heat. Add squash, zucchini, and onion; cook and stir until tender. Add chicken (or turkey), lemon peel and reserved sauce. Heat through. Serve with regular rice, or I like coconut milk rice. Sprinkle with cashews.
This Chicken with Curried Cream Sauce Recipe was wonderful. It was fresh and it felt light. My family really enjoyed it.
Recipe credit: taste of home magazine
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