Food I Like: Guava Cream Curry Chicken


My wife had picked up some guava juice a while ago for a little beverage variety (guava juice, some fresh squeezed lime and sparkling water–yum).  Well, it was getting close to its expiration date so I figured it was time to use it or lose it, so I pulled out my copy of The Flavor Bible by Karen Page and Andrew Dornenburg, did a little flipping through and came up with this.

  • 8T Butter (divided 2T, 4T, and 2T)
  • 1 ¼ lb chicken breast
  • 1T Minced garlic
  • 1 yellow onion ½ inch dice
  • 1c Heavy cream
  • 2c Guava juice
  • 2T diced jalapenos
  • ½ T Curry powder
  • 2T flour

Melt 2T butter in skillet over medium high heat.  Add chicken and cook until outside turns a little brown.  Add garlic and cook until aroma kicks out.  Remove the chicken and garlic from the pan (don’t worry if it’s not cooked through yet).  Melt another 4T butter in the pan.  Saute the onion until it starts to brown.  Add cream, guava juice, jalapenos and curry powder.  Let simmer for 5-10 minutes.  Melt the remaining 2T butter and mix it with the flour to make a roux.  Stir into the cream sauce and let simmer until it start to thicken.   Add the chicken back in and let simmer about 10-15 minutes to finish thickening the sauce and finish cooking the chicken.  Serve over your favorite cooked rice.


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