Dinner on Rice
Baked Chicken with Curry Sauce	C ■■□□□ U Stove
This is a different and delicious way to serve baked or rotisserie chicken. It’s a Dutch recipe. We never have left overs. The prep and cook time does not include the time to bake a chicken. I usually start with a fresh hot rotisserie chicken from the grocery store. 4-6 servings Ingredients: 1 chicken, seasoned with salt and pepper and baked in oven (or use a cooked store rotisserie chicken) 1 onion 6 Tbsp butter 1 tsp curry powder ¼ cup flour 2 cups chicken stock (canned broth or bouillon is OK) ¼ cup half-and-half cream or milk Directions: Slice and sauté onion in butter until lightly browned. Add curry powder and flour and stir for a few minutes to absorb the butter and brown a bit. Slowly add stock, stirring constantly to avoid lumps. Simmer for approximately ten minutes or until thickened. Meanwhile cut chicken into serving pieces and arrange on platter. Add cream or milk to the sauce, stir and pour sauce over chicken. Serve with rice. Alterations: None
Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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