Curry Chicken

• 14 cup butter
• 12 cup sweet onion, cubes
• 5 tablespoons curry powder
• 12 cup flour
• 1 quart warm chicken broth
• 1 12 cups chaokoh coconut milk
• 3 kaffir lime leaves
• 1 tablespoon viet huong three crabs fish sauce
• 1 cup russell potato, parboil
• 12 cup frozen peas and carrot
• 12 frozen string beans, half
• 12 chinese style steam chicken, bite size pieces
• 14 cup whole cashew nuts
• 18 cup golden raisin
• salt
• pepper
• onion and garlic powder
• ginger powder

1. In a large saute pan add butter, onion and curry powder saute until the butter is melted and flour to form a white roux and slowly add in the chicken broth and coconut milk to form a sauce.
2. Add in the kaffir lime leaves and stirring with a whisk at all time.
3. Add in the chicken meat and simmer for 20 minutes and stirring with a wooden spoon.
4. After the cooking time is up taste the sauce to seasoning and granulated garlic and onion mix and ginger powder adjust to taste.
5. Pour in the fish sauce, potatoes, sting green beans and pea and carrot and combine and bring back to simmer for 10 minutes.
6. Remove the kaffir lime leaves.
7. Salt and pepper to taste and blend in cashew nut and golden raisin and serve over hot rice.

butter, sweet onion, curry powder, flour, chicken broth, chaokoh coconut milk, lime leaves, fish sauce, russell potato, carrot, string beans, chinese style steam chicken, nuts, golden raisin, salt, pepper, onion, ginger powder

Taken from www.food.com/recipe/curry-chicken-488916 (may not work)