BANGLADESH CHICKEN CURRY
I'm doing this recipe from memory because I can't find where I wrote it down. I made it very often so it should be OK. I got it from a young woman from Bangladesh named Anya, if I remember correctly. She used to babysit for my children when we lived in married student housing at the Univ. of Tennessee. I was exposed to many...
Provided by Susan Feliciano
Categories Chicken
Time 45m
Number Of Ingredients 19
Steps:
- 1. Cut chicken breast into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Saute onion and celery in oil until translucent.
- 2. While that is cooking, combine flour and curry powder together in a zip-top bag. Place chicken pieces in bag and shake to coat well. Add chicken pieces to skillet along with the rest of the flour mix. Cook, stirring and turning chicken, until chicken is cooked through.
- 3. Slowly stir in the evaporated milk and cook, stirring constantly, until sauce begins to thicken. Cook, stirring, until the flour taste is gone, about 5 more minutes at a simmer. Remove from heat and stir in sour cream and ketchup until very well combined.
- 4. Serve over a bit of rice, or combine the whole dish with all the rice and scoop up servings. Top with your choice of suggested condiments.
- 5. VEGETARIAN OPTION: I have also done this recipe with cubed firm tofu, exactly as with chicken. Two blocks is about right. You can also freeze the fresh tofu a couple of days before, thaw, and cut into cubes to make this dish. The texture of the tofu changes and becomes chewier.
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