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THIS RECIPE CAN BE USED WITH CHICKEN, SHRIMP, LAMB OR BEEF..
POACH CHICKEN WITH MED. HI HEAT AT THE SIMMER IN SALTED WATER OR LOW SALT CHICKEN BROTH UNTIL JUST COOKED, (WHITE) ABOUT 15 MIN., DRAIN AND SET ASIDE. CUT COOKED CHICKEN INTO ROUGHLY 1 1/2 INCH PIECES. SAUCE: HEAT WOK OR PAN MEDIUM HIGH AND ADD THE OIL AND OR BUTTER AND SAUTÉ THE ONION, GINGER, GARLIC, GREEN ONION AND CURRY POWDER, FOR A MINUTE OR SO THEN ADD CHICKEN BROTH AND COCONUT MILK. MIX WELL AND BRING TO THE SIMMER NOT BOIL, THEN ADD THE SUGAR, SALT AND PEPPER. COVER AND SIMMER FOR ABOUT 15 - 20 MINUTES UNTIL SAUCE THICKENS. IF MORE THICKENING IS NEEDED, MIX A TSP EACH OF CORNSTARCH AND WATER AND THEN MIX IT INTO THE SIMMERING CURRY SAUCE TO THICKEN. WHEN THIS IS DONE, ASK THE GUESTS TO BE SEATED FOR THEIR SALAD AND THEN WHEN THEY HAVE STARTED ON THE ORIENTAL SALAD. ADD THE POACHED CHICKEN TO THE SAUCE AND BRING HEAT BACK UP TO MED. HIGH UNTIL CHICKEN IS FULLY COOKED, THIS TAKES ONLY 2 MINUTES SO DON’T OVER COOK. (POACHED CHICKEN IS VERY MOIST UNLESS OVER COOKED LATER) SERVE HOT OVER OR AROUND STEAMED, MED GRAIN WHITE ORIENTAL RICE. (TAKE THE CURRY OFF THE HEAT TO STOP THE COOKING.) PACK COOKED WHITE STEAMED MEDIUM GRAIN ORIENTAL RICE INTO A LIGHTLY BUTTERED OR OIL SPRAYED (SO THE RICE WON’T STICK) MEDIUM SIZE RICE BOWL AND INVERT IT ON TO THE MIDDLE OF EACH DINNER PLATE AND DISH THE CURRY ALL AROUND IT. OR, BRING THE ELECTRIC WOK TO THE TABLE WITH A LADEL AND LET EACH PERSON SERVE THEMSELVES. DO THE SAME WITH THE STEAMED WHITE RICE. A SPRIG OF FRESH MINT ON TOP OF THE ROUND LOOKS NICE. SERVE WITH, CHOPPED BOILLED EGGS, MANGO CHUTNEY, FINELY CHOPPED PEANUT OR MAC NUTS, CRISP CRUMBLED BACON AND MINCED GREEN ONIONS, ALL TO BE SPRINKLED OVER THE CURRY IF ENJOYED.
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