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Categories:
Curry chicken stock butter yellow onion flour curry powder salt sugar freshly ground ginger milk lemon juice fresh shrimp depending coconut pineapple raisins almonds your favorite sweet chutney
Viewed: 50 - Published at: a year agoIngredients
- For the Curry:
- 1 cup chicken stock
- 5 tablespoons butter
- 1/2 cup chopped yellow onion
- 6 tablespoons flour
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon freshly ground ginger
- 2 cups milk
- 1 teaspoon fresh lemon juice
- 3 pounds fresh shrimp, peeled and deveined
- For the accompaniments:
- Depending on tastes, 1/2 to one cup each of the following:
- shredded coconut
- cubed pineapple (fresh or canned)
- raisins
- slivered almonds
- your favorite sweet chutney
Method
- In a double boiler, melt the butter.
- Add onions, simmer until tender.
- Stir in flour, curry powder, salt, sugar and ginger.
- Gradually stir in chicken stock and milk, cook until thickened.
- Add shrimp and lemon juice. Cook just until shrimp are done.
- Serve over rice, with accompaniments on small plates
