You can also use leftover turkey to prepare this comfort dish.
For maximum flavor use the most aromatic curry you can find. I like the mild Sharwood curry but a curry paste can also be used. If you like hot an spicy food use a medium or hot curry. This dish can be refrigerated for 3 days and if you freeze it bring back to a boil over low heat to reconstitute in a smooth sauce. To roast almonds scatter them on a baking sheet and roast 5 to 10 minutes in a hot oven.
Kitchen hack
After whisking liquids in the roux, stir with a wooden spoon to prevent the sauce from sticking to the pot and render a metallic taste.
Servings: 6 to 8
Heat the butter over low heat in a large saucepan and cook the onions and mushrooms 10 Minutes.
Remove saucepan from heat and whisk in flour, cury and salt. Cook for 1 minute on low heat and remove saucepan from heat.
Gradually whisk in chicken broth and milk, bring to a boil stirring constantly, reduce heat at medium low and cook for a few minutes until the sauce is thickened. Stir occasionally with a wooden spoon.
Add chicken and cook a few minutes until chicken is hot. Sprinkle almonds on each serving and accompany with cooked white rice.
Ingredients
Directions
Heat the butter over low heat in a large saucepan and cook the onions and mushrooms 10 Minutes.
Remove saucepan from heat and whisk in flour, cury and salt. Cook for 1 minute on low heat and remove saucepan from heat.
Gradually whisk in chicken broth and milk, bring to a boil stirring constantly, reduce heat at medium low and cook for a few minutes until the sauce is thickened. Stir occasionally with a wooden spoon.
Add chicken and cook a few minutes until chicken is hot. Sprinkle almonds on each serving and accompany with cooked white rice.
