Chicken Indienne

Yields:	4 servings
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	Preparation	55 minutes
	Cooking	40 minutes
	Ready In	100 minutes

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Ingredients

2	pounds	chicken pieces
3	tablespoons	lemon juice	fresh
3	tablespoons	flour, all-purpose	allpurpose
1	teaspoon	salt
1/8	teaspoon	black pepper	freshly ground
3	tablespoons	vegetable oil
1	tablespoon	butter
1	large	onion	chopped
3	tablespoons	curry powder
1/2	cup	water
1/2	cup	heavy whipping cream
1	teaspoon	chicken broth
2	tablespoons	candied ginger
1	each	limes	cut into wedges

Directions

Sprinkle chicken pieces with lemon juice and let stand 30 minutes.

Pat dry.

Mix flour, salt and pepper; dredge chicken pieces to coat evenly.

In a heavy skillet with a tight lid, heat oil and butter.

Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.

Remove from skillet and set aside.

Add onion and cook until golden.

Add curry powder and cook for 2 minutes.

Gradually beat in water and cream, cook until thickened.

Add chicken stock base and ginger, stir, and return chicken to skillet.

Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.

Transfer to heated platter and surround with lime wedges.

Serve with rice.

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Member Review

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Reviewed by ZELLNER1