LOCATION: Recipes >> Dips >> Fondue 32
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Fondue 32
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SPICY CHICKEN FONDUE
6 boned and skinned chicken breasts
4 tablespoons oil
2 teaspoons paprika
1/2 teaspoon chilli powder
1 tablespoon oil
1 onion finely chopped
2 teaspoons mild curry power
3 teaspoons plain flour
10 fl oz / 1 1/4 cups milk
6 teaspoons mango chutney
salt and pepper
Cut chiken into 3/4 in pieces and mix with oil paprika and chilli
powder.
Place chicken on a serving plate. To make curry sauce heat oil in
a saucepan. Add onion and cook until soft. Stir in curry powder
and cook for 2 minutes then stir in flour.
Gradually stir in milk and bring slowly to the boil stirring all
the time. Continue to cook until sauce thickens. Simmer for 5
minutes, then add chutney and season with salt and pepper. Serve
hot with the chicken cooked in the hot oil.
(Serves 4-6)
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