finely chopped 2 ts Mild curry power 3 ts All-purpose flour 1 1/4 c Milk 6 ts 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 inflour. 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. Recipe By :
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Here is a method of communal cooking that is sure to entertain and engage dinner guests.
Step 1: Cut up the meat Pat dry the beef and chicken and trim away any fat. Then cut it into bite-size pieces.
Step 2: Season Toss the meat with 1 tablespoon of the oil, and then add salt and pepper to taste.
Tip Marinate the meat before cooking for added zing.
Step 3: Heat the oil Heat the remaining 4 cups oil in the fondue pot to 375 degrees.
Tip Hot oil can cause severe burns. Be extremely careful handling the pot of oil.
Step 4: Cook Spear the meat with fondue forks or skewers. Cook the meat in the oil for 30 seconds to two to three minutes for the chicken. Make sure all meat is fully cooked.
Tip Cook a few pieces at a time to prevent lowering the temperature of the oil.
Step 5: Remove from skewers Remove the cooked meat from the fondue forks or skewers before eating. The forks or skewers will be very hot.
Step 6: Dip and eat Serve with a variety of dipping sauces, such as aioli, bearnaise, barbecue, and horseradish sauce.
Did You Know? Beef fondue was popularized in the 1950s by a New York chef and restaurant owner.