This was a curry in a hurry and not bad for it. If you like a hotter curry then some more curry powder and maybe some cayenne might be in order. I found it enjoyable as it is.
Could have used some garlic naan though, pity I am such a piggy else I would have had some left over from the other night…. 🙂
Creamy Chicken Curry
4 chicken breast fillets
1 onion, finely sliced
2 teaspoons curry powder
1 teaspoon turmeric
2 tablespoons sherry
1 cup chicken stock
2 tablespoons plain flour
2 tablespoons water
1/4 cup cream
Cut chicken into thin strips. Combine butter, onion, curry powder and turmeric in dish, cook on HIGH 5 minutes.
Stir in chicken, sherry and stock, cook on HIGH 8 minutes or until chicken is tender.
Blend flour with cold water, stir into dish with cream.
Cook on HIGH 3 minutes or until sauce boils and thickens.
Pour over rice.