How to make it

  • In a medium saucepan, make a Bechamel, as follows:
  • melt butter, then add flour.
  • Whisk to blend, and let cook over a very low heat until the mixture is bubbling and pale gold, NOT roasted brown.
  • Whisk in the milk, and whisk gently until the mixture has thickened.
  • This is the no-lump method. When the mixture is as thick as pudding, add the broth and whisk gently until the mixture thickens again, although not nearly as much. Add the curry and whisk in.
  • NOW: using a flame tamer or a thick ring made of aluminum foil, set
  • the pan over lowest heat and let cook until thickened and very
  • smooth. Whisk at least every 15 minutes. This may take up to 50 min.
  • In the meantime, prepare the chicken: remove all skin and bones, cut into slices or big chunks. Set aside.
  • Then, prepare the mushrooms: place slices in a microwave-safe container, cover with plastic wrap, and microwave until the slices are tender and have released some juices. Our microwave is old, and it takes 4 m.
  • When the sauce is thickened, add the juice from the mushrooms and whisk in. and gently stir in the mushrooms.
  • Heat the sauce to just short of bubbling, and add the cheese. Wait a
  • minute, mix up the now-melted cheese.
  • Add the chicken, and mix gently so that it is immersed in the sauce for
  • at least 2 minutes. You do not need to heat it any more.
  • Correct seasonings and serve.
  • It's even nicer with the almonds scattered over the top.

Reviews & Comments 2

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    " It was excellent "
    capedread ate it and said...
    sounds like I'm gonna roast a couple of birds this weekend lol
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  • krumkake 9 years ago
    I always have an abundance of leftover chicken, and I love new ways to use it - this sounds the creamy cheesey curried sauce and crunchy almonds! Thank you!
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