09-07-2008, 03:02 PM
Spicy Chicken Fondue
Ingredients:
6 chicken breasts, boned and skinned (just use boneless breasts!)
1/4 cup vegetable oil
2 tsp paprika
1/2 tsp chili powder
Curry sauce:
1 medium sized onion, chopped
2 tsp curry powder
1 Tbsp all purpose flour
1 1/4 cups milk
2 Tbsp mango chutney
Cut chicken into 3/4 inch pieces.
Mix oil, paprika and chili powder together and then stir in the chicken. Mix well to coat chicken pieces evenly.
To make curry sauce:
Heat 1 tablespoon vegetable oil in a small sauce pan, add onion and cook until soft. Stir in curry powder and cook 2 minutes, then blen in the flour, stirring until smooth.
Gradually stir in milk, allowing mixture to slowly come to a boil. Continue to cook until sauce thickens. Simmer 5 minutes then add chutney and salt and pepper to taste.
Serve hot, in small ramikens for guests to dip cooked meat in.
Also put out ramikens of Cucumber & Yogurt sauce for dipping.
Set your fondue pot with the hot oil as described in the About Fondue and Equipment announcement and put out the chicken pieces and forks or bamboo skewers for your guest to cook the chicken with.
~ From: The Book of Fondues by Lorna Rhodes
Ingredients:
6 chicken breasts, boned and skinned (just use boneless breasts!)
1/4 cup vegetable oil
2 tsp paprika
1/2 tsp chili powder
Curry sauce:
1 medium sized onion, chopped
2 tsp curry powder
1 Tbsp all purpose flour
1 1/4 cups milk
2 Tbsp mango chutney
Cut chicken into 3/4 inch pieces.
Mix oil, paprika and chili powder together and then stir in the chicken. Mix well to coat chicken pieces evenly.
To make curry sauce:
Heat 1 tablespoon vegetable oil in a small sauce pan, add onion and cook until soft. Stir in curry powder and cook 2 minutes, then blen in the flour, stirring until smooth.
Gradually stir in milk, allowing mixture to slowly come to a boil. Continue to cook until sauce thickens. Simmer 5 minutes then add chutney and salt and pepper to taste.
Serve hot, in small ramikens for guests to dip cooked meat in.
Also put out ramikens of Cucumber & Yogurt sauce for dipping.
Set your fondue pot with the hot oil as described in the About Fondue and Equipment announcement and put out the chicken pieces and forks or bamboo skewers for your guest to cook the chicken with.
~ From: The Book of Fondues by Lorna Rhodes