January 12: National Curried Chicken Day

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Title: Curried Chicken Udon
Categories: Oriental, Poultry, Vegetables, Pasta
Yield: 4 Servings

4 tb Olive oil
4 Chicken breasts; (2 whole
- breasts, split)
Assortment of vegetables;
- (chef's choice) *
1 c Curry roux **
3 c Water
32 oz Udon noodles **

* From the sample shown in the picture I think sweet red
pepper, carrot, purple cabbage or red onion, possibly
mushrooms and bean sprouts have been included.-J.M.

Grill chicken breasts, and cut into julienne pieces. Bring
the water to a boil in a medium saucepan, add the curry
roux and whisk the mixture until smooth. Cut vegetables
into julienne pieces. Saute vegetables in the oil in a
large skillet or saute pan. While the vegetables are still
crisp, add the chicken and curry sauce. When the mixture
is heated through, add the udon noodles, toss, and serve
immediately in bowls or deep plates.

[It appears to me that the udon noodles must be precooked!
-J.M.]

** These ingredients can be found in local Asian markets,
and at Tops International and Wegman's supermarkets.
Preparations may vary from product to product.

Martin Danilowicz, co-chef with Jay Lee, of Osaka Sushi
Bar and Grille, Buffalo, NY, featured in First Sunday
magazine of the Buffalo News, 4/1/01.

Typed for you by Joan MacDiarmid.

Uncle Dirty Dave's Archives

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... Better than giant shrimp artificially fattened with steroids.
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