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The chicken curry is a classic Indian recipe, that can be easily put into vol-au-vents and served as an appetizer. You can also use chicken curry leftovers for this recipe.

This is the 11th recipe from the 20 appetizers lunch, the first of the 'warm' starters. You can serve a sorbet or a fruit cocktail before the 'warm' recipes.

Vol-au-vent with Chicken Curry

Ingredients
400g chicken breast, diced
1 onion
1 clove garlic
1 tsp ginger, minced
3 tbsp raisins
3 tbsp flour
2 tsp curry powder
1 cup beef stock
2 tbsp coconut powder
200ml milk
12 vol-au-vent

Directions
Slice the onion finely and chop the garlic. In a large saucepan, fry the onion for 5 minutes with the garlic, ginger and two tablespoons of oil. Add the chicken and raisins and sauté a couple of minutes.
Sprinkle with the flour, mix well then pour the broth, curry powder and coconut flour. Let it thickens, then pour the milk and cook over low heat for five minutes, stirring frequently.
Stuff the vol-au-vent, and bake 5-10 minutes. Serve hot.

Links
Homemade Curry Powder
Chicken Curry on 'Il Meglio in Cucina - Best Cuisine'

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One year ago:

May gardening tips: Garden design becomes reality

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