Curried Chicken

INGREDIENTS
1    tablespoons butter or butter substitute
1    tablespoons flour
2    cups low fat (2%) milk
1    cup water
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander
 
2    tablespoons olive oil
2    chicken breast halves, skinless, boneless, cut to 1 inch pieces
1    medium white onion, chopped
2    garlic cloves, minced
1    red bell pepper, seeded and cut to 1 inch pieces

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk. Add and stir in the water. Cook for 5 to 6 minutes, whisking constantly, until the sauce begins to thicken. Add the spices and continue to cook until the sauce gets very thick. Remove from the heat.

In a large sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is seared on all sides. Remove to the sauce pan containing the curry sauce.

Add the onion to the skillet and simmer for 4 to 5 minutes. Add the garlic and the red pepper and cook for 4 to 5 minutes. Remove all the skillet ingredients to the curry sauce and stir them in. Lower the heat to low and cook for 4 to 5 minutes, stirring to prevent burning on the bottom of the pan. Remove from the heat and serve immediately.