**This post has been updated from 2016 in December 2020. I have made a couple of amendments to correct errors in the recipe and added photos taken today while making this dish in preparation for our Christmas holiday menu.**
As promised yesterday, here is the recipe for cold curried chicken.
Cold Curried Chicken
3 – 4 chicken breast fillets (around 800g)
1 onion, finely diced
3 tablespoons butter
6 teaspoons curry powder (adjust for personal taste as required)
3 – 4 tablespoons flour
900ml chicken stock
Juice of 1 lemon
2 tablespoons red currant jelly
Salt and pepper
Cold cooked rice
Steam the chicken and shred into bite-sized pieces.
Melt butter, add onion and cook until soft. Add curry powder and cook for 5 minutes. Add flour and cook for another 2 – 3 minutes.
Gradually add the stock and stir until blended well. Bring to the boil while stirring then simmer gently for 10 minutes. Blend until smooth.
Add lemon juice and red currant jelly. Mix well and allow to cool. Stir in cream and season to taste.
Combine the chicken and curry sauce in a shallow dish and chill before serving.
Toss the rice in a little French dressing before serving.
I have successfully made this gluten-free by using gluten free flour to thicken it. You may need a bit more flour if using gluten free. I also substituted evaporated skim milk instead of the cream. You can make your own evaporated milk using equal parts of milk powder and water. If you want it a bit creamier just add more milk powder.