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Classic Island Curry

1½ Tbs    Butter  
1 medium    Onion, finely chopped  
1 or 2 cloves    Garlic, minced  
1 piece    Fresh ginger the size of a quarter, finely chopped  
1 Tbs    Curry powder  
½ tsp    Brown sugar  
2 Tbs    Flour  
1 can (14 oz)    Coconut milk  
½ cup    Chicken broth (or more if needed)  
  Sea salt to taste  
2 cups    Chopped cooked chicken  
1 Melt butter in saucepan. Add the onion, garlic and ginger and saute until lightly browned.
2 Add the curry and sugar and continue to cook for another minute.
3 Add the flour and stir. Gradually add the coconut milk, stirring constantly.
4 If the sauce is too thick, add broth to thin. (Do not cook on too high heat or the coconut milk will separate.) Add salt to taste.
5 Add the cooked chicken and cool.
6 Refrigerate overnight and reheat before serving.
Yield: Serves 4 to 6 (maybe!)
 Cooking Tips
Try for "10 boy curry" - that means 10 condiments. Suggestions: chopped green onions, bacon bits, candied ginger, chopped nuts (any kind) chutney, chopped hard-boiled eggs, etc.