Javanese Chicken Curry
1/2 small onion, chopped1 T olive oil
1 clove garlic, minced
2 cups chicken broth
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp peanut butter
1 tsp tomato paste
1/4 cup curry powder (I use mild, but you can adjust the spiciness and amount of curry to taste)
1 tsp brown sugar
1 cup cream
2 T butter, melted
4 tsp flour
1 lemon, juiced
1 mango, peeled, pitted, and diced
1 lb chicken, cooked and cut into bite-size pieces (use leftover chicken or grill up 2 large chicken breasts)
In a medium saucepan, heat oil over medium-high heat. Saute onion and garlic for 1 minute, then add 1 cup of the chicken broth and heat until warm. Stir in cinnamon, turmeric, ginger, peanut butter, tomato paste, and curry powder. Stir and simmer 10 minutes, reducing heat to medium-low. Add remaining broth and the brown sugar, then let simmer while you prepare the cream.
In a small mixing bowl combine the melted butter and flour until a smooth paste forms. In a separate small saucepan heat the cream over medium-high heat for 1 minute. Stir in the flour mixture and whisk together until the cream begins to thicken. Remove from heat and whisk cream mixture into the curry mixture. Add lemon juice, then stir in mango and chicken.
Serve over hot steamed rice, and top with shredded coconut, sliced almonds, and a hefty dollop of mango chutney.